· 4 tilapia or other mild, thin fish fillets (about 4 ounces each)
· 1/2 teaspoon paprika
· 1/4 teaspoon pepper
· 1 teaspoon canola or olive oil
· 3/4 cup finely chopped roasted red bell peppers
· 1/2 cup mild picante sauce (lowest sodium available)
· 1/2 to 1 chipotle pepper canned in adobo sauce, finely chopped and mashed with a fork
· 2 teaspoons olive oil
· 1/4 teaspoon minced garlic

Rinse the fish and pat dry with paper towels. Sprinkle the paprika and pepper on both sides of the fish. In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the fish for 3 minutes on each side, or until it flakes easily when tested with a fork. Transfer the fish to plates. Meanwhile, in a small microwaveable bowl, stir together the remaining ingredients. Cover the bowl with plastic wrap. Microwave on 100 percent power (high) for 2 minutes, or until thoroughly heated. Spoon over the cooked fish.

Nutrients per Serving

Dietary Exchanges
3 lean meat

This recipe is reprinted with permission from Love Your Heart, Copyright © 2007 by the American Heart Association. Published by Publications International, Ltd. Available at grocery-store checkouts nationwide in February, while supplies last.