Zesty Jalapeno Fish Fillets

posted by Terrytx 12-06-99 11:09 AM

* Exported from MasterCook *
Zesty Jalapeno Fish Fillets
Recipe By :Better Homes and Gardens
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium carrots, cut into julienne strips (1-1/2 cups)
1 medium zucchini, cut into julienne strips (1-1/2 cups)
Nonstick spray coating
1 pound skinless fish fillets, such as red snapper, flounder, sole, haddock, or orange roughy
1-1/2 cups water
1/2 teaspoon instant chicken bouillon granules
1 cup couscous
1/3 cup jalapeņo pepper jelly
1 tablespoon white wine vinegar or vinegar
1 tablespoon snipped fresh cilantro or parsley

In a saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes; add the zucchini and cook 2 minutes more or till vegetables are crisp-tender. Drain. Cover; keep warm.

Spray nonstick coating onto the unheated rack of a broiler pan. Place fish on rack. Season with salt and pepper. Measure thickness of fish. Broil fish 4 inches from the heat just till it flakes easily when tested with a fork. Allow 4 to 6 minutes per 1/2-inch thickness.

Meanwhile, for couscous, in a 1-1/2-quart microwave-safe casserole combine 1-1/2 cups water and the chicken bouillon granules. Micro-cook, uncovered, on 100% power (high) for 3 to 4 minutes or till boiling. Stir in couscous. Cover and let stand for 3 to 5 minutes or till liquid is absorbed.

In a small saucepan stir together jelly and vinegar. Heat and stir over low heat till jelly is melted.

To serve, use a fork to fluff the couscous; stir in the cilantro or parsley. Spoon the couscous onto each dinner plate. Top with a fillet and some of the vegetables. Drizzle with the warm jelly mixture. Makes 4 main-dish servings.

Make-Ahead Tip: Cut the carrots and zucchini into julienne strips and store in separate plastic bags or containers in the refrigerator up to 24 hours ahead.

Nutrition facts per serving: 375 calories, 2 g total fat (0 g saturated fat), 60 mg cholesterol, 358 mg sodium, 60 g carbohydrate, 10 g fiber, 28 g protein. Daily Values: 130% vitamin A, 5% vitamin C, 4% calcium, 9% iron.

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