Vegetable-Steamed Orange Roughy

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

Preparation

1. 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. 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