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1 1/2
pounds fresh or frozen white-fleshed fish fillets, 1/2 to 1 inch thick
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1/4
teaspoon salt
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1/8
teaspoon black pepper
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2
cups sliced fresh mushrooms
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1
tablespoon cooking oil
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1
14 1/2 ounce can Italian-style stewed tomatoes, undrained
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1
10 3/4 ounce can condensed tomato bisque soup
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1/8
teaspoon black pepper
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4 1/2
cups hot cooked linguine or other pasta
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1/3
cup finely shredded Parmesan cheese
1. Thaw fish, if frozen. Preheat broiler. Rinse fish; pat dry with paper towels. If necessary, cut fish into six serving-size pieces. Measure thickness of fish. Place fish on the greased unheated rack of a broiler pan. Turn any thin portions under to make uniform thickness. Sprinkle with salt and 1/8 teaspoon pepper.
2. Broil about 4 inches from the heat just until fish flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. (If fillets are 1 inch thick or more, turn once halfway through broiling.)
3. Meanwhile, for sauce, in a medium saucepan cook mushrooms in hot oil until tender. Stir in undrained tomatoes, tomato bisque soup, and 1/8 teaspoon pepper. Cook and stir over medium heat until mixture is heated through.
4. Spoon pasta onto plates; top with some of the sauce, fish fillets, and remaining sauce. Sprinkle with Parmesan cheese.
5. Makes 6 servings
- Servings Per Recipe 6,
- Calories 369,
- Protein (gm) 29,
- Carbohydrate (gm) 45,
- Fat, total (gm) 7,
- Cholesterol (mg) 54,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 11,
- Vitamin A (IU) 194,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 89,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 724,
- Potassium (mg) 526,
- Calcium (DV %) 111,
- Iron (DV %) 3,
- Vegetables () 1,
- Starch () 3,
- Very Lean Meat () 3,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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