Recipe - Fish Fillets And Bell Pepper Salsa

1 cup Unpeeled tomatoes,
seeded/ minced
One half cup Red bell pepper, minced
One half cup Yellow bell pepper, minced
2 tablespoon Canned chopped green chilies
2 tablespoon Minced fresh cilantro
1 tablespoon Minced fresh onion
One fourth teaspoon Salt
1 tablespoon Balsamic vinegar
3 tablespoon Fresh lime juice, divided
4 Grouper (4 oz.) or perch
fillets, 1 inch thick

Combine first 8 ingredients and 2 Tbsp. lime juice in a bowl; stir well.
Let stand 1 hour. Place fish fillets in an 11x7x2" baking dish. Drizzle
remaining tablespoon lime juice over fish fillets. Cover with wax paper;
microwave at Microwave on High (70% power) for 89 minutes or until fish
flake easily when tested with a fork, rotating dish a quarter turn after 3
minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Yield: 4
servings. Per 3 oz. fish and One half cup salsa: 130 calories, 1.5 gr. fat, 42
mg. cholesterol. MC formatting by bobbi744@sojourn.com

Serving Ideas : Serve with fatfree refried beans and spanish rice.

NOTES : This was a very delicious dish. Recipe by: Cooking Light Card
Posted to Digest eatlf.v097.n067 by Roberta Banghart
bobbi744@sojourn.com on Mar 11, 1997