Get your veggies in for the day while savoring some red snapper. Colorful tomatoes, mushrooms and zucchini make a surprising topping for the fish. You can serve these veggies with pork, too.
—LISA GLOGOW ALISO VIEJO, CA
PREP: 25 MIN. • COOK: 10 MIN. • MAKES: 4 SERVINGS
3 cups diced zucchini
2 cups halved fresh mushrooms
3/4 cup chopped sweet onion
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 can (14 1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
4 red snapper or orange roughy fillets (6 ounces each)
1. In a large nonstick skillet coated with cooking spray, saute the zucchini, mushrooms and onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano, salt, pepper and pepper flakes if desired. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
2. Meanwhile, in another large nonstick skillet coated with cooking spray, cook fillets in remaining oil over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Serve with vegetable mixture.
PER SERVING 253 cal., 8 g fat (1 g sat. fat), 102 mg chol., 414 mg sodium, 14 g carb., 4 g fiber, 32 g pro. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 1/2 fat.