- 2 medium carrots, peeled and cut into 3-inch pieces
- 2 small leeks, trimmed and cut into 3-inch pieces
- 1 large zucchini, cut crosswise into 3-inch pieces
- 4 cups Lobster Stock
- 1 tablespoon olive oil
- 6 (6-ounce) striped bass fillets
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1 tablespoon butter
- 16 shiitake mushroom caps
- calories 268
- caloriesfromfat 30 %
- fat 8.8 g
- satfat 2.5 g
- monofat 3.6 g
- polyfat 1.8 g
- protein 34.5 g
- carbohydrate 11.1 g
- fiber 2.6 g
- cholesterol 76 mg
- iron 2 mg
- sodium 388 mg
- calcium 56 mg
How to Make It
Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.
Bring Lobster Stock to a simmer in a medium saucepan (do not boil); keep warm over low heat.
Heat oil in a large skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add fish to pan; cook 2 minutes on each side. Remove from pan; keep warm. Melt butter in pan over medium-high heat. Add mushrooms and leeks; sauté 2 minutes. Add carrot; sauté 2 minutes. Add zucchini, Lobster Stock, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Arrange fish over vegetables; cover and cook 3 minutes or until fish flakes easily when tested with a fork.
Place 1/2 cup vegetables into each of 6 bowls; top each serving with 1 fillet. Ladle 1/2 cup broth over each serving.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.