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Broiled Fish with Three Peppers

(Makes 4 servings)

1 1/2 pounds fresh salmon steaks
2 tablespoons light olive oil
Salt and pepper to taste
1 small green pepper, cut into thinly
  sliced strips
1 small red pepper, cut into thinly
  sliced strips
1 small yellow or orange pepper, cut into thinly
  sliced strips
½ pound thickly sliced fresh mushrooms
½ tablespoon freshly chopped basil or
  1 teaspoon dried
1 small jalapeño pepper, finely minced (seeds removed)
Preheat broiler. Rinse salmon steaks under cold water. Pat very dry. Brush lightly with olive oil. Salt and pepper to taste. Broil fish 4″-5″ from heat source 6-12 minutes per inch of thickness until fish has just reached opaqueness throughout.

While fish is broiling, heat additional oil in large sauté pan over medium-high heat. Add remaining ingredients to pan. Thoroughly blend and stir 3-4 minutes until vegetables are heated through but still firm in texture.

Portion fish on individual warm plates. Top each portion with sautéed vegetable mixture. Serve immediately.