South Beach Diet Spicy Grilled Fish And Peppers

• 1 cup low-fat Italian salad dressing
• 1 teaspoon crushed red pepper flakes
• 1 1/2 lbs firm white fish fillets
• 2 medium red peppers, cut into 6 pieces
• 2 medium green peppers, cut into 6 pieces
• 2 tablespoons grated parmesan cheese
• 2 tablespoons finely chopped cilantro

1. Preheat grill to medium-high heat. Mix dressing and crushed red pepper. Pour half of dressing mixture over fish in resealable plastic bag; pour remaining mixture over peppers in separate resealable plastic bag. Seal bags. Turn bags over several times to evenly coat fish and peppers. Refrigerate 15 minutes to marinate.
2. Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade. Place peppers on grill. Top with fish; cover grill with lid.
3. Grill 4 minutes; carefully turn fish. Brush with reserved marinade from peppers. Grill, covered, an additional 2 minutes or until fish flakes easily with fork. Place fish and peppers on plate; let stand 3 minutes. Sprinkle with cheese and cilantro.

lowfat italian salad dressing, red pepper, red peppers, green peppers, parmesan cheese, cilantro

Taken from www.food.com/recipe/south-beach-diet-spicy-grilled-fish-and-peppers-287279 (may not work)