White Fish and Veggies
Serving Size : 6
NOTES : You will have to count points for the cornstarch.
Amount Measure Ingredient -- Preparation Method
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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.