Yield: 3 servings.
|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