Easy Free Recipes

4 Green New Mexican chilies or:

1/2 sm Green bell pepper plus:

2 Jalapenos

2 ts Chopped scallions, including green tops

2 ts Vegetable oil

3 tb Green peppercorns in brine, drained

2 ts All-purpose white flour

1/2 c Dry white wine

1/4 c Skim milk

1 tb Hot-pepper sauce, preferably habanero chili sauce

1 tb Chopped fresh dill

4 Salmon steaks, 6 oz each

Note: In place of the fresh chilies, you can use canned green ones, which do not need to be roasted and peeled. Drain them well.

Preheat broiler. On a foil-lined baking sheet, broil peppers for 7 to 8 minutes, or until blackened, turning once. Place in a paper bag and set aside until cooled. Remove skin, stems and seeds. Chop finely. In a medium-sized saucepan over medium heat, saute scallions in oil for 2 minutes until softened. Add green peppercorns and saute for 2 minutes more. Add flour and cook for 2 minutes, stirring constantly. Stir in wine and milk and blend well. Add chilies, hot-pepper sauce and dill. Bring to a boil, reduce the heat and simmer about 5 minutes, or until the sauce has been reduced and thickened. Broil salmon for 3 to 4 minutes on each side, or until fish flesh is opaque. Remove the skin from the steaks before serving. Place some of the sauce on a plate and place the salmon on top of it.

268 CALORIES PER SERVING: 32 G PROTEIN, II G FAT, 4 G CARBOHYDRATE; 100 MG SODIUM; 56 MG CHOLESTEROL.

Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach.