LEMON BASIL SNAPPER

3 Large Red Peppers 2 Tablespoons Basil, minced 3 Tablespoons Water 2 Tablespoons Balsamic Vinegar 1 Tablespoon Extra Virgin Olive Oil

2 Teaspoons Lemon Rind, grated 1/4 Teaspoon Black Pepper 4 (6 OZ) Red Snapper Fillets or any White Fish Fillets Cooking Spray Fresh Chives

Preheat broiler. Cut bell peppers in half lengthwise. Remove seeds. Place the pepper halves skin side up on a foil lined baking sheet. Broil 12 minutes or until blackened. Place in a plastic bag and seal. Let stand for 15 minutes. Peel and cut into strips. Combine the basil and the next 5 ingredients together. Add in pepper strips and toss well. Let stand 1 hour. Drain and reserve liquid. Prepare grill. Brush the fillets with the reserved liquid. Place on grill coated with cooking spray. Grill 5 minutes on each side.or until the fish is cooked through. Divide the pepper mixture evenly on 4 plates. Top with the fish fillets and sprinkle fresh chives on top. Serve.

SERVINGS 4; CALORIES 241; FAT 6.5 g; PROTEIN 38.3 g; CARBS 6.5 g; FIBER 1.8 g; CHOL 67 mg; IRON 1.8 mg; SODIUM 231 mg; CALC 68 mg SERVING SIZE= 1 6 Oz Fillet

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Updated 12/7/99