Grilled Fish Over Linguine With Roasted Pepper Sauce

Ingredients

• 4 fillet firm-textured fish such as halibut ( 1-1/4 lb.)
• 1 tsp lemon pepper seasoning 
• 4 oz milk velveetaâ® 2%
• 2  pasilla peppers red
• 8 oz spinach linguine hot cooked

Equipment

• food processor
• sauce pan
• blender
• grill
• broiler pan

Directions

1. Place red peppers on grill over hot coals or on rack of broiler pan 3 to 4 inches from heat. Grill or broil 8 to 10 minutes or until skin is blackened, turning several times.
2. Place in paper bag; close top. Cool.
3. Remove peels and seeds from peppers; discard.
4. Place red peppers in blender or food processor container; cover. Process until smooth. Set aside.
5. Place fish on greased grill over medium coals or rack of broiler pan 3 to 5 inches from heat.
6. Sprinkle with seasoning. Grill or broil 5 to 10 minutes or until fish flakes easily with fork.
7. Mix VELVEETA and pureed red peppers in saucepan; cook on low heat until VELVEETA is melted, stirring occasionally.
8. Place hot pasta on serving platter; top with fish.
9. Pour red pepper mixture over fish.