| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | c | Chopped plum tomato |
| 1/2 | c | Chopped yellow bell pepper |
| 3 | tb | Chopped green onions |
| 1 | ts | Dried fines herbes |
| 1/4 | ts | Dried thyme |
| 2 | Cloves garlic, minced | |
| 1 | tb | Lemon juice |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 4 | Orange roughy or, (6-ounce) other lean white fish fillet |
INSTRUCTIONS
Combine first 6 ingredients in an 8-inch square baking dish; stir well. Microwave at HIGH 3 minutes, stirring after 2 minutes. Stir in juice, salt, and pepper. Arrange fish over vegetable mixture with thickest portions toward outside. Cover with wax paper; microwave at HIGH 3 minutes. Turn fish over, cover, and microwave 2 minutes or until fish flakes easily. Let stand, covered, 2 minutes. Yield: 4 servings (serving size: 1 fish fillet and 3 tablespoons vegetable mixture). Per serving: 123 Calories; 6g Fat (45% calories from fat); 13g Protein; 4g Carbohydrate; 17mg Cholesterol; 192mg Sodium Recipe by: Cooking Light, June 1995, page 121 Posted to MC-Recipe Digest V1 #411 by [email protected] on Jan 28, 1997.
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