- For the relish, in a small bowl combine bell pepper, onion, cup of the mint, 2 tablespoons of the lemon juice, 2 tablespoons of the oil, and mustard. Season with salt and pepper to taste; set aside.
- Sprinkle both sides of fillets with remaining 2 tablespoons mint, and season with salt and pepper to taste. Drizzle with remaining 2 tablespoons lemon juice.
- In a large nonstick skillet heat remaining 1 tablespoon oil over medium-high heat. Cook fillets 4 to 6 minutes per side or until fish flakes easily with a fork. Top fillets with relish, and serve.
View all nutritional information
Calories 252, Calories Fat 114, Total Fat 12g, Saturated Fat 2g, Cholesterol 131mg, Sodium 145mg, Carbohydrate 3g, Protein 29g
|Calories (fat) extra||45|
|Total Fat (extra)||20|
|Saturated Fat (extra)||10|
|Vitamin A (extra)||21|
|Vitamin C (extra)||51|