Grouper with Summer Vegetables
Top baked fish fillets with sauteed zucchini and summer squash for a healthy weeknight dinner.
Ingredients
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1 pound fresh or frozen grouper fillets (1/2 to 3/4 inch thick)
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2 tablespoons lemon juice
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1 tablespoon margarine or butter, melted
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1/2 teaspoon dried marjoram or basil, crushed
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1/8 to 1/4 teaspoon ground red pepper
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1 medium onion, chopped (1/2 cup)
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1/2 medium red or green sweet pepper, chopped (1/2 cup)
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1/2 small zucchini, chopped (1/2 cup)
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1/2 small yellow summer squash, chopped (1/2 cup)
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1 tablespoon cooking oil
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2 tablespoons snipped parsley
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1/4 teaspoon garlic salt
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1/4 teaspoon dried marjoram or basil, crushed
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Fresh marjoram sprigs (optional)
Directions
1.
Thaw fish, if frozen. Cut into 4 serving-size portions. Rinse fish; pat dry with paper towels. Place fish fillets in a 2-quart rectangular baking dish. Set aside.
2.
In a small bowl stir together lemon juice, melted margarine or butter, the 1/2 teaspoon marjoram or basil, and the ground red pepper. Drizzle fish with lemon juice mixture. Bake, uncovered, in a 450 degree F oven until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish).
3.
Meanwhile, in a medium skillet cook onion, red or green sweet pepper, zucchini, and yellow summer squash in hot oil for 2 to 3 minutes or until just crisp-tender. Stir in parsley, garlic salt, and the 1/4 teaspoon marjoram or basil. Serve vegetables over fish. Garnish with fresh marjoram, if desired. Makes 4 servings.
Nutrition information
Calories 179, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 42 mg, Sodium 211 mg, Carbohydrate 5 g, Protein 23 g.
Percent Daily Values are based on a 2,000 calorie diet
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