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TUSCAN BASS WITH SQUASH & BEANS

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YIELD

4 servings

ACTIVE

10 minutes

TOTAL

22 minutes

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1 TBSP OLIVE OIL

1 CUP SLICED ONION

12 OZ ZUCCHINI AND/OR YELLOW SQUASH

2 CLOVES GARLIC, SLICED

1 CAN (19 OZ) CANNELLINI BEANS, RINSED AND DRAINED

1 CAN (8 OZ) TOMATO SAUCE

½ CUP WATER

1½ TSP CHOPPED FRESH ROSEMARY

¼ TSP PEPPER

FOUR 6-OZ STRIPED BASS, BLACK COD OR MAHI-MAHI FILLETS (ABOUT ¾ IN. THICK)

Heat 1½ tsp of the oil in a large nonstick skillet. Add onion; sauté 3 minutes. Add squash; sauté 2 minutes. Add garlic; sauté 1 minute or until fragrant.

Add beans, tomato sauce, water, rosemary and pepper; stir and bring to a boil. Reduce heat; place fish on top. Cover and simmer 7 to 8 minutes until fish is just cooked through.

Spoon bean mixture on plates; top with fish. Drizzle with remaining 1½ tsp olive oil.

PER SERVING

CALORIES 340 TOTAL FAT 8G SATURATED FAT 1G CHOLESTEROL 136MG SODIUM 632MG

TOTAL CARBOHYDRATES 28G DIETARY FIBER 8G PROTEIN 37G