Trout and vegetable stew

3 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter or margarine
1 small Onion, thinly sliced
1 Clv Garlic, minced
1 small Red Bell Pepper, seeded, cut int 1/8-inch wide bite-sized strips
1 pounds Zucchini, sliced 1/8-inch
Calories: 381 Total Fat (g): 10.45
Protein (g): 2.5 Saturated Fat (g):
Sodium (g): 108 Cholesterol (mg): 62 thick
1 tablespoon Tarragon leaves, fresh
½ teaspoon Freshly ground pepper
3 Trout (8 to 10 oz), whole cleaned
1½ pounds Thin red-skinned potatoes, cooked

Directions

Instructions:

Melt butter in a 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 occassionally, 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 the thickest part to test (6 to 8 minutes). Transfer fish and vegetables to a warm platter, serve with hot cooked potatoes.

Source/Author: Safeway's Nutrition Awareness Program / typo Bob Shiells

Nutrition: per: Serving

: Carbohyrates (g): 47 Submitted By BOB SHIELLS On 11-04-95

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