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