Serves: 5
Start to Finish: 15 minutes

1	tablespoon unsalted butter
5	4-ounce tilapia fillets
½	teaspoon salt
½	teaspoon black pepper
2	cloves garlic, minced
½	tablespoon dried parsley
12	ounces roasted red peppers, pureed
12	ounces roasted red peppers, chopped
1	cup heavy cream
½	cup grated Parmesan cheese

1.  Melt ½ tablespoon butter in large skillet over medium-high heat.  Add fish and fry 3 to 4 per side, until cooked through.  Sprinkle fish with salt and pepper.  Remove fish from skillet and set aside, keeping warm.
2.  Return skillet to heat.  Melt remaining ½ tablespoon butter in skillet.  Add garlic and parsley and sauté for 30 seconds.  Add pureed and chopped pepper and cook 5 minutes.  Add heavy cream and Parmesan.  Cook until hot, about 1 minute, stirring continuously.  Remove from heat.
3.  Serve fish over rice (or noodles) topped with red pepper sauce.  Garnish with more parsley and Parmesan cheese if desired.

Per Serving:  292 cal., 17 g fat (9 g sat. fat), 106 mg chol., 2198 mg sodium, 624 mg pot., 8 g carb., 5 g sugar, 2 g fiber, 30 g pro.