POTATO-AND-HERB CRUSTED SNAPPER WITH YELLOW PEPPER SALSA

Steps:

• Preheat broiler. To prepare salsa, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Combine bell pepper, onion, and next 7 ingredients (onion through 1/8 teaspoon salt). Preheat oven to 375º. To prepare fish, combine potato, Parmesan, 2 teaspoons parsley, chives, 1/4 teaspoon salt, and black pepper. Sprinkle both sides of fillets with 1/4 teaspoon salt. Spread 1/4 cup potato mixture over 1 side of each fillet; press mixture onto fish. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets, potato side down, to pan. Cook 3 minutes or until browned. Turn fish over; place on a plate. Repeat procedure with remaining oil and fish. Return fish to pan, potato side up. Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork. Serve with salsa. Yield: 4 servings (serving size: 1 fillet and 1/4 cup salsa) NUTRITION PER SERVING CALORIES 284(29% from fat); FAT 9.2g (sat 2g,mono 2.7g,poly 3.6g); PROTEIN 36.8g; CHOLESTEROL 63mg; CALCIUM 119mg; SODIUM 548mg; FIBER 2.2g; IRON 1.1mg; CARBOHYDRATE 12.5g