| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 3 |
|
Lg. cloves garlic, minced |
| 1 |
|
Red bell pepper, cut in 1/4 |
|
|
Inch dice, (about 1 cup) |
| 1 |
|
Sm zucchini, cut in 1/4 inch |
|
|
Dice (about 1 cup) |
| 1/2 |
ts |
Dried thyme leaves |
|
|
Salt, pepper |
| 1 |
|
14.5 oz. can italian-style |
|
|
Diced tomatoes. |
| 1 |
c |
Clam juice |
| 1 |
c |
Dry white wine |
| 1 |
lb |
Tilapia fillets, cut in 8 pc |
INSTRUCTIONS
Heat oil in a large, non-stick skillet. Saute onion and garlic over
medium-high heat for 3 minutes, until just starting to soften. Add bell
pepper, succhini, thyme, salt and pepper; saute 3 minutes longer. Add
tomatoes with their juice, clam juice and wine. bring to a boil, reduce
heat and simmer for 5 minutes. Add fish fillets and simmer 3-5 minutes,
until fish is cooked through. Serve in shallow soup bowls with crusty
bread.
Columbus Ledger-Enquirer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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