- Place fillets in a rimmed plate; drizzle with half the dressing, turning to coat. Let stand 20 minutes.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). Place bell pepper quarters in a grill basket. Grill 8 to 10 minutes, turning every 2 minutes or until softened. Transfer peppers to a cutting board. Slice into thin strips, and place in a bowl; cover and keep warm.
- Place onion slices in grill basket. Grill 6 to 8 minutes, turning every 2 to 3 minutes or until softened. Add onions and cilantro to peppers in bowl. Drizzle with remaining dressing; toss to coat. Season with salt and pepper to taste; set aside.
- Remove fillets from marinade; discard marinade. Season fillets with salt and pepper to taste, and place on grill. Grill 6 to 8 minutes or until fish flakes easily with a fork. Remove from grill. Serve with pepper salad.
View all nutritional information
Calories 210, Calories Fat 35, Total Fat 3g, Saturated Fat 1g, Cholesterol 75mg, Sodium 330mg, Carbohydrate 11g, Protein 34g
|Calories (fat) extra||16|
|Total Fat (extra)||5|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||52|
|Vitamin C (extra)||177|