Baked Fish with Chile Sauce

Source: dLife

Chile peppers add interest to this baked fish dish

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	158.2
Total Carbs	5.3g
Dietary Fiber	0.4g
Sugars	1.3g
Total Fat	3.2g
Saturated Fat	0.7g
Unsaturated Fat	2.5g
Potassium	0mg
Protein	22.2g
Sodium	148.5mg
Dietary Exchanges Fat 1/2, Starch , Vegetable 1/2, Very Lean Meat 3
See the Detailed Nutritional Analysis
Powered by ESHA

4 flounder fillet , 4 oz fillets (other white fish can be substituted)
1 small onions , sliced
0.5 cup water
0.25 cup Mixed Drink, sweet vermouth (dry vermouth can be used)
1 tbsp fresh lime juice
2 tsp margarine
0.25 cup Chile Peppers, green, diced  (Las Palmas)
2 tsp white all purpose flour
0.5 tsp vegetable broth  (Imagine Foods) (dried granules)
1 tbsp fresh cilantro , chopped

1 Preheat the oven to 350 degrees F.
2 Arrange fish in an 8-inch square pan; top with sliced onion.
3 Combine water, vermouth, and lime juice; pour over fish.
4 Cover and bake for 20 minutes or until fish flakes easily when tested with a fork.
5 Place fish on a serving platter; keep warm. Strain pan juices and set aside.
6 In a medium skillet, heat margarine over medium-high heat until melted.
7 Add chiles and cook, stirring constantly, for 30 seconds. Stir in flour; remove skillet from heat. Gradually add reserved pan juices, stirring constantly.
8 Return skillet to medium-high heat; add bouillon granules. Cook, stirring constantly , for 3 minutes or until thickened. Stir in cilantro.
9 Pour chile mixture over fish.

This wonderful one-pan recipe is a great time saver and makes clean-up easy. It's just perfect fpr a family of four.