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Steamed Red Snapper and Carrots |
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Serves: 4
Print this Recipe
Instead of using oil to cook the carrots and fish, we use chicken broth. The result? Lots of flavor, less fat.
1/2 cup reduced-sodium chicken broth
2 tablespoons oysters sauce
2 tablespoons rice vinegar or cider vinegar
1 pound baby-cut carrots (3 cups)
1 pound red snapper fillets or other lean fish, cut into 4 pieces
4 green onions, cut into 1-inch pieces
2 cups shredded napa (Chinese) cabbage (8 ounces), if desired
Mix broth, oyster sauce and vinegar in 12-inch skillet. Add carrots. Heat to boiling; reduce heat. Cover and simmer 5 minutes. Add fish. Heat to boiling; reduce heat to medium. Cover and simmer 10 to 15 minutes or until fish flakes easily with fork. Stir in onions. Cover and cook 2 minutes. Serve over cabbage.
1 Serving: Calories 130 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 50mg; Sodium 510mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 21g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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