Rebecca Charles
Recipe by Cooking Light July 2003

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Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup vegetables, 1 fillet, 1/2 cup broth)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut carrot, leek, and zucchini pieces lengthwise into julienne strips; set aside.

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  • 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.

Chef's Notes

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.

Nutrition Facts

268 calories; calories from fat 30%; fat 8.8g; saturated fat 2.5g; mono fat 3.6g; poly fat 1.8g; protein 34.5g; carbohydrates 11.1g; fiber 2.6g; cholesterol 76mg; iron 2mg; sodium 388mg; calcium 56mg.