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| 1 Tasse | Unpeeled tomatoes, seeded/diced |
| 1/2 Tasse | red bell pepper diced |
| 1/2 Tasse | Yellow bell pepper, diced |
| 2 Esslöffel | Canned chopped green chilies |
| 2 Esslöffel | cilantro fresh, minced |
| 1 Esslöffel | onion freshly minced |
| 1/4 Teelöffel | salt |
| 1 Esslöffel | balsamic vinegar |
| 3 Esslöffel | Fresh lime juice, divided |
| 4 | Grouper (4 oz.) or perch fillets, 1 inch thick |
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Combine first 8 ingredients and 2 Tbsp. Lime juice in a bowl; stir well. Let stand 1 hour. Place fish fillets in an 11x7x2" baking dish. Drizzle remaining tablespoon lime juice over fish fillets. Cover with wax paper; microwave at Microwave on High (70% power) for 8-9 minutes or until fish flake easily when tested with a fork, rotating dish a quarter turn after 3 minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Yield: 4 servings. Per 3 oz. Fish and 1/2 cup salsa: 130 calories, 1.5 gr. Fat, 42 mg. Cholesterol. Mc formatting by bobbi744@sojourn. Com
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