Title: Fish and Peppers
Categories: Seafood Entree Lowcal
Yield: 4 Servings
| 4 | x | 4-oz Cod or other fish fille |
| | | Med onion, sliced into rings |
| 1/2 | ts | Finely shredded lemon peel |
| | | Garlic clove, minced |
| 3/4 | c | Swt red pepper cut in strips |
| 1 | tb | Water |
| 3/4 | c | Chicken broth |
| 3/4 | ts | Dried Oregano or Marjoram |
| 1 | tb | Lemon juice |
| 3/4 | c | Green pepper cut into strips |
| 1 1/2 | ts | Cornstarch |
| | | Lemon, sliced and halved |
Thaw fish, if frozen. Rinse fish and pat dry. Measure thickness of fish.
In 10" skillet combine chicken broth, onion, oregano, lemon peel, lemon
juice, and garlic. Bring to a boil, reduce heat. Cover and simmer 3 min or
till onion is tender. Arrange fish fillets in onion mixture. Add peppers.
Cover and simmer over med heat 4-6 min for each 1/2" thickness of fish or
till fish flakes easily. Use a slotted spoon to move fish and veggies to a
serving platter. Keep warm.
Combine cornstarch and water. Add to pan juices. Cook and stir till
thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and
vegetables. Garnish with lemon. PER SERVING: 129 calories, 22 g protein, 7
g carbohydrates, 1 g fat, 49 mg cholesterol, 207 mg sodium, 669 mg
potassium