1 cup canned no-salt-added chicken broth, undiluted
1/2 cup chopped onion
1/2 cup chopped fennel bulb
1 teaspoon minced garlic
1/4 teaspoon crushed dried fennel seeds
1 (14 1/2-ounce) can no-salt-added stewed tomatoes
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup chopped fresh parsley, divided
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
6 (4-ounce) amberjack fillets
4 cups water
How to Make It
Coat a large nonstick skillet with cooking spray; add chicken broth. Place over medium-high heat until hot. Add onion and next 3 ingredients; cook until vegetables are tender and liquid evaporates. Stir in stewed tomatoes and tomato sauce. Cook, uncovered, over low heat 30 minutes or until thickened. Stir in 2 tablespoons parsley, sugar, 1/4 teaspoon pepper, and salt.
Rinse fillets and pat dry; sprinkle with remaining 1/4 teaspoon pepper. Bring water to a boil in a large nonstick skillet over medium heat. Reduce heat, and add fillets; cover and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from liquid, and place on a serving platter; discard liquid. Spoon tomato mixture evenly over fillets; sprinkle with remaining 2 tablespoons parsley.
Light and Luscious
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