Simply Filling and Core Recipes - Recipe of the Day: White Fish and Veggies

05-02-2005, 01:15 PM
White Fish and Veggies

Serving Size : 6

NOTES : You will have to count points for the cornstarch.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 white fish fillets -- thawed if necessary
salt and pepper -- to taste
3 tablespoons olive oil -- divided
1 cup carrots -- thinly sliced
1 cup celery -- thinly sliced
1 cup green onions -- diagonally sliced
1 cup broccoli florets
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup fat-free chicken broth
2 teaspoons cornstarch
1 teaspoon grated lemon peel

Cut fish into 1" cubes. Season fish with salt and pepper. Saute in half the oil till barely cooked; remove fish from skillet.

Saute vegetables in remaining half of the oil till crisp-tender. Return fish to the skillet. Add salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture.

Cook and stir till thickened and fish flakes when tested with a fork.