Grilled Fish Over Linguine With Roasted Pepper Sauce

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

Grilled Fish Over LinguinePrep Time: 20 min
Cook Time: 20 min
Ready In: 45 min

Servings: 4

2 medium Red Peppers
4 medium firm-textured Fish Fillets or Steaks, such as Halibut, Salmon or Tuna (about 1¼ lb)
1 tsp Lemon Pepper Seasoning
¼ lb Velveeta Light Cheese Product, cut up
8 oz cooked Spinach Linguine

Place red peppers on grill over hot coals or on rack of broiler pan three to four inches from heat. Grill or broil eight 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.
Mix prepared cheese product and pureed red peppers in saucepan; cook on low heat until prepared cheese product is melted, stirring occasionally.
Place fish seasoned with lemon pepper seasoning on the grill and cook each side for four to six minutes until firm.
Place combined pasta on serving platter; top with fish. Pour red pepper mixture over fish.

Tips & Notes
Bell peppers are the Christmas ornaments of the vegetable world with beautifully shaped glossy exteriors that are available in a wide array of vivid colors ranging from green, red, yellow, orange, purple, brown to black. Despite their varied palette, all are the same plant. Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes. Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity.
Bell peppers not only are an excellent source of carotenoids, but also a source of more than 30 different members of the carotenoid nutrient family.
The lack of “heat” or significant amounts of capsaicin in bell peppers does not mean that this vegetable should be denied the health research spotlight.
The actual nutrient and phytonutrient content of bell peppers is impressive, and also somewhat surprising given the very low-fat nature of this vegetable. There is far less than 1 gram of total fat in one cup of sliced bell pepper. However, this very small amount of fat is enough to provide a reliable storage spot for bell pepper’s fat-soluble nutrients, including its fat-soluble carotenoids and vitamin E. Both of these carotenoids provide antioxidant and anti-inflammatory health benefits.

Nutritional Information Per Serving
Calories: 310
Total Fat: 7g
Saturated Fat: 2.5g
Sodium: 610mg
Total Carbohydrates: 23g
Dietary Fiber: 1g
Protein: 38g


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