Best Grilled Fish And Peppers Recipes

GRILLED FISH AND PEPPERS

Grilled Fish and Peppers image

Discover the zesty taste of our Healthy Living Grilled Fish and Peppers. A quick marinade and red pepper are the secret to our Grilled Fish and Peppers.

Provided by My Food and Family

Categories Home

Time 36m

Yield Makes 6 servings.

Number Of Ingredients 5

Ingredients

1 cup KRAFT Zesty Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. grouper fillets
2 each red and green bell peppers, each cut into 6 pieces
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Mix dressing and crushed red pepper. Pour over fish and peppers in shallow glass dish; turn fish and peppers over to coat both sides of each with dressing mixture. Refrigerate 15 min. to marinate.
Heat grill to medium-high heat. Remove fish and peppers from marinade; discard marinade.
Grill fish and peppers on covered grill 4 min.; turn fish over. Grill, covered, 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate. Sprinkle with cheese and cilantro; let stand 3 min.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

SOUTH BEACH DIET SPICY GRILLED FISH AND PEPPERS

South Beach Diet Spicy Grilled Fish and Peppers image

Make and share this South Beach Diet Spicy Grilled Fish and Peppers recipe from Food.com.

Provided by Celeste

Categories Whitefish

Time 34m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup low-fat Italian salad dressing
1 teaspoon crushed red pepper flakes
1 1/2 lbs firm white fish fillets
2 medium red peppers, cut into 6 pieces
2 medium green peppers, cut into 6 pieces
2 tablespoons grated parmesan cheese
2 tablespoons finely chopped cilantro

Steps:

Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.

Nutrition Facts : Calories 160.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 80, Sodium 540, Carbohydrate 6.2, Fiber 1.6, Sugar 4.5, Protein 22.4