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Fish in Roasted Red Pepper Sauce

Prep Time:

10 min

Total Time:

30 min

Makes:

4 servings

What You Need!

1 lb. cod fillets (4 fillets)

1/4 cup flour

1/4 cup KRAFT Zesty Italian Dressing

1/2 cup sliced onions

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/4 cup roasted red peppers

1/4 cup chicken broth

1 clove garlic, peeled

2 Tbsp. chopped cilantro

Make It!

COAT both sides of fish with flour; set aside. Heat dressing in large skillet on medium-high heat. Add onions; cook and stir until crisp-tender. Add fish; cook 5 to 7 min. on each side or until fish flakes easily with fork.

MEANWHILE, place cream cheese, red peppers, broth and garlic in blender container; cover. Blend until smooth. Spoon into medium saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 5 min., stirring occasionally.

PLACE fish on serving platter; top with the cream cheese mixture. Sprinkle with cilantro.

Kraft Kitchens Tips

Make it Easy

Substitute jarred roasted red peppers for the roasted fresh red peppers.

Special Extra

Prepare as directed, using roasted poblano peppers.

Buying and Storing Frozen Fish & Shellfish

When purchasing frozen fish or shellfish, make sure it is well wrapped and solidly frozen, with no odor. Always check the "sell-by" date on the package. Avoid fish that has been thawed and refrozen. Store it in the refrigerator, tightly wrapped, for up to 2 days. Never refreeze fish or shellfish once it's been thawed.

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