Directions:
- Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over fish. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Remove fish from pan; keep warm. Add vermouth; cook until liquid almost evaporates. Add zucchini, shallots, oregano, lemon rind, 1 teaspoon oil, and 1/8 teaspoon salt; sauté 3 minutes or until zucchini is tender.
- Combine zucchini mixture, tomato, remaining 1/8 teaspoon salt, remaining 2 teaspoons oil, basil, and juice; toss gently. Serve with fish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387 Kcal (1620 kJ) | ||
| Calories from fat | 187.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.83g | 32% | |
|---|---|---|---|
| Cholesterol | 31.86mg | 11% | |
| Sodium | 1120.94mg | 47% | |
| Potassium | 1777.46mg | 38% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 7.26g | 29% | |
| Dietary Fiber | 5.13g | 21% | |
| Protein | 21.76g | 44% | |
| Vitamin C | 108.3mg | 180% | |
| Iron | 3.3mg | 18% | |
| Calcium | 117mg | 12% | |
| Amount Per 100 g | |||
| Calories | 73.17 Kcal (306 kJ) | ||
| Calories from fat | 35.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 32% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 11% | |
| Sodium | 211.92mg | 47% | |
| Potassium | 336.04mg | 38% | |
| Total Carbs | 4.71g | 8% | |
| Sugars | 1.37g | 29% | |
| Dietary Fiber | 0.97g | 21% | |
| Protein | 4.11g | 44% | |
| Vitamin C | 20.5mg | 180% | |
| Iron | 0.6mg | 18% | |
| Calcium | 22.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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