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Sole W/Roasted Red Pepper Sauce

fish, brunches & entertaining, tex-mex, main dishes

2 medium red bell peppers
1 jalapeno chili
1/3 cup lowfat sour cream
1/2 teaspoon sugar
1 pound sole or other lean fish
4 cups bite-size pieces salad greens

Set oven control to broil. Place bell peppers on rack in broiler pan. Broil about 5 inches from heat 12 to 16 minutes, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag: close tightly. Let stand 15 to 20 minutes. Peel peppers; remove stem, seeds and membranes. Hold jalapeno chili over range-top burner, using long-handled fork. Turn frequently until skin is blistered and evenly browned. Place chili in plastic bag; close tightly. Let stand 15 to 20 minutes. Peel chili; remove stem, seeds and membranes. Place peppers and chili in blender or food processor. Cover and blend or process until smooth. Stir in sour cream and sugar. Set oven control to broil. Cut fish fillets into 4 serving pieces. Place on rack in broiler pan. Broil with tops about 4 inches from heat 5 to 6 minutes or until fish flakes easily with fork (do not turn). Place salad greens on 4 serving plates. Top with fish. Serve with sauce. 4 SERVINGS (WITH ABOUT 1/4 CUP SAUCE EACH). NOTE: Both bell and jalapeno peppers can be roasted under the broiler or over a range-top flame. Due to the difference in size, it's not efficient to roast them together under the broiler. Brown the jalapenos over a burner while the bells broil, then toss them into the plastic bag together. Always use care when handling hot chilies; rubber gloves can be very helpful.

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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