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Vegetable-Steamed Orange Roughy

Yield 4 servings (serving size: 1 fillet and 1 cup vegetables)
Steaming fish over a bed of vegetables keeps the fish tender, moist, and infused with flavor.

Ingredients

  • 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

Nutrition Information

  • calories 161
  • caloriesfromfat 0.0 %
  • fat 4.7 g
  • satfat 0.6 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 18.7 g
  • carbohydrate 11.9 g
  • fiber 3.1 g
  • cholesterol 23 mg
  • iron 2.2 mg
  • sodium 518 mg
  • calcium 40 mg

How to Make It

  1. 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.

  2. 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.

  3. carbo rating: 9

The Complete Step-by-Step Low Carb Cookbook