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Poached Fish With Vegetables Recipe
|Frozen fish fillets||16 Ounce (1 Package)|
|Yellow summer squash||1 Medium, halved lengthwise and sliced 1/4 inch thick to make 2 cups|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Small onion||1⁄2 , sliced and separated into rings|
|Tomato sauce||8 Ounce (1 Can)|
|Bottled hot pepper sauce||3 Dash|
|Fresh spinach||1 Pound|
Serving size: Complete recipe
Calories 742 Calories from Fat 112
% Daily Value*
Total Fat 13 g19.7%
Saturated Fat 0.49 g2.5%
Trans Fat 0 g
Cholesterol 300 mg
Sodium 795.3 mg33.1%
Total Carbohydrates 67 g22.3%
Dietary Fiber 17.1 g68.3%
Sugars 21.7 g
Protein 100 g200.3%
Vitamin A 887.7% Vitamin C 354.8%
Calcium 77.5% Iron 84.7%
*Based on a 2000 Calorie diet
Add squash, mushrooms, and onion rings.
In a small mixing bowl stir together tomato sauce, cornstarch, and hot pepper sauce.
Pour tomato mixture over fish and vegetables in skillet.
Bring to boiling.
Reduce heat and simmer, covered, for 15 to 20 minutes or till fish tests done.
Meanwhile, wash spinach thoroughly.
In a large saucepan, cook spinach, covered, with just the water that clings t( the leaves.
When steam forms, reduce heat and uncover.
Cook and toss lightly about 3 minutes or till spinach just begins to wilt.
Serve fish and vegetable mixture over bed of spinach.