| 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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