Ingredients for South Beach Diet Spicy Grilled Fish And Peppers
- Low Fat Italian Salad Dressing
- Crushed Red Pepper Flakes
- White Fish Fillets
- Red Peppers
- Green Peppers
- Parmesan Cheese
- 2 tablespoons chopped fresh cilantro
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How to Make South Beach Diet Spicy Grilled Fish And Peppers
- Preheat grill to medium-high heat.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon crushed red pepper flakes, and salt and pepper to taste.
- Place 1 pound fish fillets in a resealable plastic bag. Pour half of the dressing mixture over the fish.
- Place 1 bell pepper (any color), seeded and sliced, in a separate resealable plastic bag. Pour the remaining dressing mixture over the peppers.
- Seal both bags, pressing out excess air.
- Turn bags several times to evenly coat the fish and peppers.
- Refrigerate for at least 15 minutes to marinate (longer is better!).
- Remove fish from marinade; discard marinade.
- Remove peppers from marinade, reserving the marinade.
- Place peppers on the preheated grill.
- Top peppers with fish fillets.
- Cover the grill with the lid.
- Grill for 4 minutes.
- Carefully turn the fish and peppers.
- Brush the fish and peppers with the reserved pepper marinade.
- Grill, covered, for an additional 2-4 minutes, or until the fish flakes easily with a fork and the peppers are tender.
- Remove from grill and let rest for 3 minutes.
- Sprinkle with 1/4 cup crumbled cotija cheese (or your preferred low-fat cheese) and 2 tablespoons chopped fresh cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
18g
Fat
3g
Carbs
2g
