Grilled fish tastes even better when served with this flavorful sauce. The red peppers add an excellent source of vitamins A and C.

Ingredients:
2 red peppers
4 firm-textured fish fillets or steaks, such as halibut (about 1-1/4 lb.)
1 tsp. lemon pepper seasoning
1/4 lb.(4 oz.) Velveeta Pasteurized Prepared Cheese Product , cut up
8 ounces hot cooked spinach linguine

Directions:
Place red peppers on grill over hot coals or on rack of broiler pan 3 to 4 inches from heat. Grill or broil 8 to 10 minutes or until skin is blackened, turning several times. Place in paper bag; close top. Cool. Remove peels and seeds from peppers; discard.

Place red peppers in blender or food processor container; cover. Process until smooth. Set aside. Place fish on greased grill over medium coals or rack of broiler pan 3 to 5 inches from heat. Sprinkle with seasoning. Grill or broil 5 to 10 minutes or until fish flakes easily with fork.

Mix prepared cheese product and pureed red peppers in saucepan; cook on low heat until prepared cheese product is melted, stirring occasionally. Place combined pasta on serving platter; top with fish. Pour red pepper mixture over fish.

Nutrition (per serving): Calories: 310, Total Fat 7g, Saturated Fat 2.5g, Cholesterol 55mg, Sodium 610mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 4g
Exchanges: 1 1/2 Starch, 1 Vegetable, 5 Meat

See also:
Grilling Recipe Collection
Fish Recipe Collection
Pasta Salad with Linguine
Linguine with White Clam Sauce

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