Grouper with Sweet Peppers Recipe

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons lemon juice
• 2 pounds grouper or red snapper fillets
• 1 medium onion, cut into 6 wedges and separated
• 3 teaspoons Crisco® Pure Olive Oil, divided
• 1 medium green pepper, sliced into thin rings
• 1 medium sweet red pepper, sliced into thin rings
• 1 medium sweet yellow pepper, sliced into thin rings
• 1 can (14-1/2 ounces) diced tomatoes, drained

Directions

• In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a resealable plastic bag; add fish. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade.
• Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers; cook and stir for about 5 minutes longer. Stir in tomatoes; cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat; keep warm.
• Drain and discard marinade from fish. In a large nonstick skillet coated with cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving platter; top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately. Yield: 6 servings.

Grouper with Sweet Peppers published in Light & Tasty February/March 2005, p56