| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Swiss | Fish and, Seafood | 4 | Servings |
INGREDIENTS
| 4 | Drawn whole rainbow trout, (10-ounce) | |
| 3 | tb | Water |
| 1 | ts | Olive oil |
| 6 | c | Torn packed fresh Swiss chard |
| 3 | c | Lightly packed watercress |
| 1 | ts | Dried whole basil |
| Lemon wedges, (optional) |
INSTRUCTIONS
Pour water into an electric skillet to a depth of 1 inch; bring to a simmer. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Gently remove fish with a slotted spatula, discarding cooking liquid; set fish aside, and keep warm. Add 3 tablespoons water and next 4 ingredients to skillet; cover and cook over medium heat 2 minutes or until greens wilt. Yield: 4 servings (serving size: 1 fish and 3/4 cup greens). Per serving: 124 Calories; 4g Fat (31% calories from fat); 19g Protein; 2g Carbohydrate; 50mg Cholesterol; 142mg Sodium Serving Ideas : Garnish with lemon wedges, if desired. NOTES : Arrange mixture on serving plates; top with fish. Recipe by: Cooking Light, Jan/Feb 1994, page 104 Posted to MC-Recipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.
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