Recipe of the Day: White Fish and Veggies

  • 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.