South Beach Diet Spicy Grilled Fish and Peppers

Ingredients

• 1 cup low-fat Italian salad dressing
• 1 teaspoon crushed red pepper flakes
• 1 1/2 lbs firm white fish fillets
• 2 medium red peppers, cut into 6 pieces
• 2 medium green peppers, cut into 6 pieces
• 2 tablespoons grated parmesan cheese
• 2 tablespoons finely chopped cilantro

Directions

1. 1

   Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.

2. 2

   Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.

3. 3

   Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.