1/4 cup Zesty Italian Dressing
1-1/2 lb. red snapper fillets
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup drained roasted red peppers
1/2 cup PLANTERS Slivered Almonds, toasted
1/4 tsp. ground red pepper (cayenne)
1 Tbsp. chopped fresh parsley
POUR dressing over fish in shallow glass dish; turn to coat both sides of each fillet. Refrigerate 20 min. to marinate.
MEANWHILE, blend next 4 ingredients in blender until smooth; transfer to bowl. Stir in parsley. Refrigerate until ready to use.
HEAT nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 6 min. on each side or until fish flakes easily with fork. Serve topped with sauce.
Serve with roasted red potatoes. Just quarter 2 lb. red potatoes; place in large bowl. Add 2 Tbsp. Zesty Italian Dressing; toss to coat. Spread into 15x10x1-inch pan. Bake at 375ºF for 45 min. or until potatoes are tender and golden brown.Food FactsRomesco sauce is a classic sauce from Catalonia, Spain. Typically it is a blended sauce made with roasted red bell peppers, tomatoes, almonds, onions, garlic and olive oil. It is often served with grilled fish or poultry.
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- 55 mg
- 230 mg
- 5 g
- Dietary fiber
- 1 g
- 2 g
- 26 g