Fish Fillets in Red Pepper Sauce

1 cup coarsely chopped onion
1 clove garlic, minced
2 teaspoons olive oil
2 large red bell peppers, 12 ounces total, cored, seeded, and coarsely
chopped
1 teaspoon ground coriander
1/8 to 1/4 teaspoon crushed red pepper flakes
4 4 ounce fish fillets such as scrod, cod, white fish, haddock, or orange
roughy
1/2 teaspoon salt
1 lime, cut in wedges

In a large non-stick skillet, saute the onion and garlic in oil until
tender, about 5 minutes. Add the red peppers, coriander, and pepper
flakes; saute 1 minute. Cover and cook over low heat until the peppers are
very tender, about 8 minutes.
Transfer the mixture to a food processor or blender, blend until smooth,
scraping down the sides twice. Stir in 1/4 teaspoon of the salt.
Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the
same skillet. Spoon the puree over the fish, cover and simmer until the
fish is opaque, about 8 minutes. Serve the fish topped with the pepper
puree and with lime wedges.

Makes 4 servings.
Calories 151, Fat 3 g, Carbs 9 g, Fiber 1 g, Sugars 4 g.
Points 3.

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