Fish and Peppers

Poach fish and sweet peppers in a lemon-scented broth for a quick, healthy and satisfying supper.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Fish and Peppers

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2.0 by 1 people

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Directions

  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish; set aside.
  2. In a 10-inch skillet, combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic. Bring mixture to boiling; reduce heat. Cover and simmer about 3 minutes or until onion is tender.
  3. Arrange fish fillets in onion mixture. Add peppers. Cover and simmer over medium heat 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Use a slotted spoon to transfer fish and vegetable mixture to a serving platter. Keep warm.
  4. Combine cornstarch and water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and vegetables. Garnish with lemon. Makes 4 servings.
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Nutrition Facts (Fish and Peppers)

  • Per serving:
  • 129 kcal ,
  • 1 g fat
  • 49 mg chol. ,
  • 207 mg sodium ,
  • 7 g carb. ,
  • 22 g pro.
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