Ingredients:
Two red peppers
Four firm-textured fish fillets or steaks, such as halibut (about 1-1/4 pound)
1 teaspoon lemon pepper seasoning
1/4 pound (4 ounces) Velveeta Light Cheese Product, cut up
8 ounces hot cooked spinach linguine
Directions:
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 ten 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 combined pasta on serving platter; top with fish. Pour red pepper mixture over fish.
Recipe makes four servings.
Nutrition information per serving:
Calories: 310
Total Fat: 7g
Saturated Fat: 2.5g
Sodium: 610mg
Protein: 38g
Carbohydrate: 23g
Fiber: 1g
Exchanges: 1 1/2 Starch, 1 Vegetable, 5 Meat (VL)
