Vegetable-Steamed Orange Roughy |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Steaming fish over a bed of vegetables keeps the fish tender, moist, and infused with flavor. Ingredients:
1 tablespoon olive oil |
1 cup green bell pepper strips (about 1 large) |
1 cup red bell pepper strips (about 1 large) |
1 cup chopped onion (about 1 large) |
3 garlic cloves, minced |
2 cups yellow squash, cut in half lengthwise and sliced (about 1 large) |
1/3 cup water |
2 tablespoons fresh lemon juice |
1 tablespoon chopped fresh thyme, divided |
3/4 teaspoon salt, divided |
1/4 teaspoon hot sauce |
4 (6-ounce) orange roughy fillets |
1/4 teaspoon black pepper |
Directions:
1. Heat olive oil in a 2-inch-deep, straight-sided nonstick skillet or Dutch oven over medium-high heat. Add bell pepper strips, onion, and garlic; sauté 2 minutes. Add squash; sauté 2 minutes.
2. Reduce heat to medium; add water, lemon juice, 2 teaspoons thyme, 1/2 teaspoon salt, and hot sauce. Arrange fillets in a single layer over vegetable mixture; sprinkle fillets with 1 teaspoon thyme, 1/4 teaspoon salt, and black pepper. Cover, reduce heat, and simmer 12 minutes or until fish flakes easily when tested with a fork.
3. carbo rating: 9
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