This tasty roasted red pepper sauce suits a mild-flavored white fish. You can also use cod, tilapia or sea bass. Try orange or yellow bell peppers for a change.

RECIPE INSTRUCTIONS
1. Preheat the oven to 425°F. See page 100 for instructions on how to roast red peppers. After roasting, keep the oven at 425°F.

2. Cool and peel the roasted red peppers and place in the bowl of a food processor along with the mayonnaise, oil, pine nuts, Parmesan, salt and pepper. Purée until smooth.

3. Line a rimmed baking pan with foil and lightly coat with cooking spray. Sprinkle the fish with salt and pepper and bake the halibut, cooking for 10 minutes per inch thickness of fish or until the fish flakes easily when tested with a fork, about 15 minutes.

4. When the fish is cooked through, serve it hot with the roasted red pepper sauce spooned over it. Garnish with basil.

INGREDIENTS
1 1/2 lb halibut (or other firm white fish)
pinch of salt and pepper

SAUCE:
2 red bell peppers, cored and cut in half
1 Tbsp light mayonnaise
1 Tbsp olive oil
2 Tbsp toasted pine nuts (or almonds)
2 Tbsp grated Parmesan cheese
pinch of salt and pepper
3 Tbsp chopped fresh basil

NOTES
Nutritional Analysis per Serving

Calories 192
Protein 26 g
Fat 8.1 g
Saturated Fat 1.2 g
Carbohydrates 3.5 g
Cholesterol 39 mg
Sodium 133 mg
Fiber 1.2 g

Prep Time: 10 minutes
Cook Time: 40 minutes

Make Ahead: Prepare the sauce up to a day in advance.

Serves 6

Nutrition Watch: Halibut, like most fish, has heart-healthy omega-3 fatty acids. These essential fats can lower your triglyceride levels.