Mix dressing and crushed red pepper. Pour over fish and peppers in shallow glass dish; turn fish and peppers over to coat both sides of each with dressing mixture. Refrigerate 15 min. to marinate.
Heat grill to medium-high heat. Remove fish and peppers from marinade; discard marinade.
Grill fish and peppers on covered grill 4 min.; turn fish over. Grill, covered, 2 min. or until fish flakes easily with fork. Place fish and peppers on serving plate. Sprinkle with cheese and cilantro; let stand 3 min.
Fish is done when it looks opaque and just begins to flake easily with a fork. Undercooked fish looks translucent and overcooked fish looks dry and falls apart.
Keeping it Safe
Never refreeze fish or seafood, whether fresh or frozen, once it's been thawed. Store in the refrigerator, tightly wrapped or in an airtight container, for no more than 2 days.
Prepare using other firm white fish fillets, such as halibut or tilapia.
Incorporate more fish into your diet with this delicious low calorie recipe. The colorful peppers are rich in vitamin C and a good source of vitamin A.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.