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Recipe Type

Main Course

Dinner

Fish in Red Pepper Sauce

Name: Fish in Red Pepper Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings, 1/4 recipe (248 g) each
Ingredients: 4 red snapper fillets (1 lb./450 g); 1 red pepper, halved, seeded; 1/4 cup Kraft Zesty Italian Dressing, divided; 1/2 cup 25%-less-sodium chicken broth; 1 small onion, quartered; 1/4 cup Philadelphia Cream Cheese Product

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35 Min

Prep : 35 Min

Red peppers are broiled with red snapper fillets until softened and then puréed with broth and onions to make a flavourful sauce for the fish.

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4 Servings

Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

4 red snapper fillets (1 lb./450 g)

1 red pepper, halved, seeded

1/4 cup Kraft Zesty Italian Dressing, divided

1/2 cup 25%-less-sodium chicken broth

1 small onion, quartered

1/4 cup Philadelphia Cream Cheese Product

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Step 1

Place fish and peppers in foil-lined 15x10x1-inch baking pan. Brush with 2 Tbsp. dressing. Broil 5 min. on each side or until fish flakes easily with fork and peppers are softened, brushing occasionally with remaining dressing. Cover fish to keep warm.

Step 2

Cut peppers into chunks. Blend chicken broth, onions and pepper chunks in blender until puréed. Pour into saucepan. Bring to boil on medium-high heat, stirring frequently. Simmer on low heat 5 min., stirring occasionally. Remove from heat. Add cream cheese product; stir until blended.

Step 3

Serve fish topped with red pepper sauce.

Kraft Kitchen Tips!

Special Extra

Sprinkle with 2 Tbsp. chopped fresh cilantro.

Buying and Storing Frozen Fish & Shellfish

When purchasing frozen fish or shellfish, make sure it is well-wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Never refreeze fish or shellfish once it's been thawed. Store it in the refrigerator, tightly wrapped, or in an airtight container, for up to 2 days.

Purchasing and Storing Fresh Fish

Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh odor (they should not smell fishy). Whole fish should have bright clear eyes. Store in the coldest part of the refrigerator up to 2 days.

Nutrition

Calories

200

Calories From Fat

% Daily Value

Fat 8 g

Saturated fat 3 g

15 %

Cholesterol 50 mg

Sodium 310 mg

13 %

Carbohydrate 6 g

Fibre 1 g

Sugars 4 g

Protein 24 g

Vitamin A

15 %

Vitamin C

70 %

Calcium

6 %

Iron

4 %

Servings

4 servings, 1/4 recipe (248 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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