Trout & vegetable stew

Yield: 3 servings.

Measure Ingredient
1 tablespoon Butter or margarine
1 small Onion, thinly sliced
1 Garlic clove, minced
1 small Red Bell Pepper, seeded, cut into 1/2-inch wide bite-size strips
1 pounds Zucchini, sliced 1/8-inch thick
Calories: 381 Total Fat (g): 10.45
Protein (g): 25 Saturated Fat (g):
Sodium (g): 108 Cholesterol (mg): 62
1 tablespoon Fresh tarragon leaves or 1/4 tsp dry tarragon
½ teaspoon Freshly ground pepper
3 Cleaned whole trout (8 to 10 oz. each)
1½ pounds Thin red-skinned potatoes, cooked


Melt butter in wide nonstick frying pan over medium heat. Add onion and garlic; cook, stirring often, until onion is limp. Add bell pepper, zucchini, tarragon and pepper; cover and cook, stirring occasionally, until squash is tender-crisp to bite (6 to 8 minutes).

Rinse fish; pat dry. Shake pan so vegetables are level; lay fish on top. Cover and cook until fish are just slightly opaque or wet inside; cut in thickest part to test (6 to 8 minutes). Transfer fish and vegetables to warm platter. Serve with hot cooked potatoes.

Source/Author: Safeway's Nutrition Awareness Program / scanned by Bob shiells

Nutrition: per: Serving

: Carbohyrates (g): 47 Submitted By BOB SHIELLS On 12-27-95

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