| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood, Dairy |
|
Home cookin |
4 |
Servings |
INGREDIENTS
| 1 |
|
1/2 cup fresh mushrooms |
| 1 |
md |
Green and/or red bell |
|
|
Pepper |
|
|
Seeded and cut into 1 inch |
|
|
Pieces (3/4 cup) |
| 1 |
sm |
Onion halved and sliced |
| 2 |
tb |
Chicken broth or water |
| 4 |
|
Fish fillets (4-ounce |
|
|
Each) 3/4" |
|
|
Thick |
| 1 |
c |
Picante sauce or salsa |
| 2 |
tb |
Grated parmesan |
|
|
Cheese |
INSTRUCTIONS
In a 1 1/2 quart microwave-safe casserole combine mushrooms, pepper,
onion and broth. Cook, covered, on 100% power (high) 5-6 minutes or until
tender, stirring once.
In an 8 x 8 x 2 inch microwave- safe baking dish place fish fillets in
an even layer, tucking under thin parts. Cook, covered, on high 4-5 minutes
or until fish just flakes with a fork. Drain juices.
With a slotted spoon, place vegetables on top of fish; sprinkle with
oregano.
Spoon salsa over vegetables.
Cook, uncovered, 1-2 minutes or until heated through. Sprinkle with
parmesan.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug
28, 1998
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