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Categories:
butter carrot zucchini garlic leeks chicken broth parsley lemon juice salt ground white pepper margarine tilapia
Viewed: 44 - Published at: 9 years agoIngredients
- Butter-flavored vegetable cooking spray
- 1/4 cup julienne-sliced carrot
- 1/4 cup julienne-sliced zucchini
- 1/8 teaspoon minced garlic
- 1/4 cup julienne-sliced leeks
- 1 tablespoon canned low-sodium chicken broth, undiluted
- 2 teaspoons chopped fresh parsley
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 teaspoon reduced-calorie margarine
- 1/2 pound tilapia fillets
Method
- Coat a small nonstick skillet with cooking spray. Place over medium-high heat until hot. Add carrot, zucchini, and garlic; saute 2 minutes. Add leeks, and saute 1 minute or until vegetables are crisp-tender. Add chicken broth and next 4 ingredients; cook 30 seconds or until liquid is absorbed. Remove vegetable mixture from skillet, and set aside. Wipe skillet dry with a paper towelM1Coat skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add fillets, and cook 2 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to 2 serving plates. Spoon vegetable mixture evenly over each serving.
