Tilapia Escabeche

Quick, easy meal....great taste and even better....low, low calories!!

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• INGREDIENTS
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• 2 lemons
• 4 (1/4-lb) skinless tilapia fillets
• 2 different colored bell peppers, cut into 2-in strips
• 3 garlic cloves, cut into thin slivers
• 1 (16-oz) jar fat-free salsa
• 3/4 c orange juice
• 3/4 tsp honey

Directions

• 1
  1. Grate 1 teaspoon of the zest from 1 lemon and squeeze 2 tablespoons of juice. Cut the remaining lemon into 4 wedges. Set aside.
• 2
  2. Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the fillets and cook just until opaque in the center, 2-3 minutes on each side. Transfer to a plate.
• 3
  3. Add the bell peppers and garlic to the skillet; cook, stirring frequently, until the bell peppers are crisp-tender, about 5 minutes. Stir in the salsa, orange juice, honey, and the reserved lemon zest and juice; bring to simmer. Cook, stirring occasionally, until the bell peppers are just tender, about 5 minutes. Add the fillets and spoon the vegetables and sauce over the top. Cook until the fillets are heated through, about 2 minutes longer. Serve at once with the lemon wedges.