Steaming fish over a bed of vegetables keeps the fish tender, moist, and infused with flavor.
1 tablespoon olive oil
1 cup green bell pepper strips (about 1 large)
1 cup red bell pepper strips (about 1 large)
1 cup chopped onion (about 1 large)
3 garlic cloves, minced
2 cups yellow squash, cut in half lengthwise and sliced (about 1 large)
1/3 cup water
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme, divided
3/4 teaspoon salt, divided
1/4 teaspoon hot sauce
4 (6-ounce) orange roughy fillets
1/4 teaspoon black pepper
How to Make It
Heat olive oil in a 2-inch-deep, straight-sided nonstick skillet or Dutch oven over medium-high heat. Add bell pepper strips, onion, and garlic; sauté 2 minutes. Add squash; sauté 2 minutes.
Reduce heat to medium; add water, lemon juice, 2 teaspoons thyme, 1/2 teaspoon salt, and hot sauce. Arrange fillets in a single layer over vegetable mixture; sprinkle fillets with 1 teaspoon thyme, 1/4 teaspoon salt, and black pepper. Cover, reduce heat, and simmer 12 minutes or until fish flakes easily when tested with a fork.
carbo rating: 9
The Complete Step-by-Step Low Carb Cookbook
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