Grilled Fish Over Linguine With Roasted Pepper Sauce

• 2 red peppers
• 4 firm-textured fish fillets or steaks, such as halibut (about 1-1/4 lb.)
• 1 tsp. lemon pepper seasoning
• 1/4 lb. (4 oz.) 2% Milk VELVEETA, cut up
• 8 oz. hot cooked spinach linguine

1. Place red peppers on grill over hot coals or on rack of broiler pan 3 to 4 inches from heat.
2. Grill or broil 8 to 10 minutes or until skin is blackened, turning several times.
3. Place in paper bag; close top.
4. Cool.
5. Remove peels and seeds from peppers; discard.
6. Place red peppers in blender or food processor container; cover.
7. Process until smooth.
8. Set aside.
9. Place fish on greased grill over medium coals or rack of broiler pan 3 to 5 inches from heat.
10. Sprinkle with seasoning.
11. Grill or broil 5 to 10 minutes or until fish flakes easily with fork.
12. Mix VELVEETA and pureed red peppers in saucepan; cook on low heat until VELVEETA is melted, stirring occasionally.
13. Place hot pasta on serving platter; top with fish.
14. Pour red pepper mixture over fish.

red peppers, fish, lemon pepper, milk, linguine

Taken from www.kraftrecipes.com/recipes/-3568.aspx (may not work)