Fish Fillets With Corn And Red Pepper Salsa

Yield: 4 servings
Source: "America's Everyday Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_arch...tails/17.shtml

1 pound fish fillets

Salsa
1 large red pepper
1-1/2 cups corn kernels
1/3 cup chopped red onions
1/4 cup chopped fresh coriander
2 tablespoons fresh lime or lemon juice
3 teaspoons olive oil
2 teaspoons minced garlic


Preheat broiler. Spray baking dish with vegetable spray. Salsa: Broil red
pepper for 15 to 20 minutes, turning occasionally, until charred on all
sides. Remove pepper and set oven at 425 degrees F. When pepper is cool,
remove skin, seeds and stem. Chop and put in small bowl along with corn,
onions, coriander, lime juice, 2 teaspoons of olive oil and 1 teaspoon of
the garlic; mix well. Put fish in single layer in prepared baking dish
and brush with remaining 1 teaspoon garlic and 1 teaspoon oil. Bake
uncovered for 10 minutes per inch thickness of fish or until fish flakes
easily when pierced with a fork. Serve with salsa.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 218, Carbohydrate: 21 g, Fat: 5 g, Fiber: 3 g,
Protein: 24 g, Sodium: 87 mg, Cholesterol: 65 mg
Diabetic Exchanges: 1 Starch, 1 Vegetable, 3 Very Lean Meat, 1/2 Fat


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