Yield: 4 Servings
|1 cup||Chopped plum tomato|
|½ cup||Chopped yellow bell pepper|
|3 tablespoons||Chopped green onions|
|1 teaspoon||Dried fines herbes|
|¼ teaspoon||Dried thyme|
|2||Cloves garlic, minced|
|1 tablespoon||Lemon juice|
|4||Orange roughy or, (6-ounce) other lean white fish fillet|
Combine first 6 ingredients in an 8-inch square baking dish; stir well.
Microwave at HIGH 3 minutes, stirring after 2 minutes. Stir in juice, salt, and pepper.
Arrange fish over vegetable mixture with thickest portions toward outside.
Cover with wax paper; microwave at HIGH 3 minutes.
Turn fish over, cover, and microwave 2 minutes or until fish flakes easily.
Let stand, covered, 2 minutes. Yield: 4 servings (serving size: 1 fish fillet and 3 tablespoons vegetable mixture).
Per serving: 123 Calories; 6g Fat (45% calories from fat); 13g Protein; 4g Carbohydrate; 17mg Cholesterol; 192mg Sodium Recipe by: Cooking Light, June 1995, page 121 Posted to MC-Recipe Digest V1 #411 by igor@... on Jan 28, 1997.