Ingredients
-
4
-
1
-
1
-
1/2
-
1 - 2
-
1/4
-
1/8
-
1 1/2
-
1
-
1
-
1/4
-
1
-
-
-
Directions
Vegetable-Topped Halibut,I enjoy fish and we typically have it at least once a week. This is a nice quick evening meal that is Diabetic friendly. The recipe is from Better Homes and Gardens Spcial Interest Publications Low Calorie and Low-Fat Recipes 1994.,We try to have fish at least once a week, and this was a great healthy way to serve it. The vegetable combination was so good with the fish, no need for any tartar sauce.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
To Prepare the Sauce, Combine the Squash, Mushrooms, Onion, Garlic, Lemon Zest, Salt and 1/4 Cup Water in a Medium Saucepan. |
|
2
Done
|
Bring to a Boil, Reduce Heat, Cover and Simmer About 4 Minutes or Until Nearly Tender. |
|
3
Done
|
Drain and Return the Vegetables to the Pan. |
|
4
Done
|
in a Large Skillet, Bring Chicken Broth to a Boil. |
|
5
Done
|
Carefully Add the Fish, Spooning Liquid Over Fish; Reduce Heat, Cover and Simmer Until Fish Begins to Flake Easily (approximately 4 to 6 Minutes Per 1/2 Inch of Thickness). |
|
6
Done
|
Remove Fish from the Broth Using a Slotted Spoon and Place on Individual Serving Plates. |
|
7
Done
|
While the Fish Cooks, Combine the Tomatoes, Cornstarch, Basil and Pepper Sauce. |
|
8
Done
|
Add This to Vegetable Mixture and Cook Stirring Gently Over Medium Heat Till Thickened and Bubbly. |
|
9
Done
|
Cook and Stir an Additional 2 Minutes; Spoon Sauce Over Fish. |
|
10
Done
|
Garnish With Fresh Basil or Lemon Slices and Enjoy. |
