Mariner's Vegetable Platter Recipe
This Mariner's Vegetable Platter tastes awesome ! A refreshing change from the heavy meat meal mates, I prefer this v very healthful vegetable assortments as a weight watcher's diet. Please try this Mariner's Vegetable Platter and let me know if you like them.
Ingredients
| 2 boned and skinned whitefish (or other steaks), 8 ounces each | ||
| Potatoes | 2 Medium | |
| 4 ounces carrots, cut into quarters | ||
| Peas | 4 Ounce | |
| 2 ribs celery, cut into matchstick pieces | ||
| Cauliflower florets | 1 Cup (16 tbs) | |
| Chives | 1 Teaspoon, minced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Poach whitefish, cool and set aside on large serving platter.
Mean while, bring 2 cups salted water to boil in saucepan, add potatoes, bring water to boil again; add carrots, peas and celery.
Cook until vegetables are tender, but do not overcook them.
Transfer drained vegetables (reserve liquid) to serving platter, surrounding fish, and keep warm.
Sprinkle with salt and pepper.
Add cauliflower to the liquid remaining in pan and cook until very soft (an exception to our "cook only until firm" statement), then puree in blender.
Pour over fish and vegetables; sprinkle with chives and serve at once.
Mean while, bring 2 cups salted water to boil in saucepan, add potatoes, bring water to boil again; add carrots, peas and celery.
Cook until vegetables are tender, but do not overcook them.
Transfer drained vegetables (reserve liquid) to serving platter, surrounding fish, and keep warm.
Sprinkle with salt and pepper.
Add cauliflower to the liquid remaining in pan and cook until very soft (an exception to our "cook only until firm" statement), then puree in blender.
Pour over fish and vegetables; sprinkle with chives and serve at once.
Chef
