| 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 igor@digex.net on Jan 28, 1997.
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