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Poached Fish With Vegetables

chef.alburt's picture
  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)
  Cornstarch 1 Tablespoon
  Bottled hot pepper sauce 3 Dash
  Fresh spinach 1 Pound

Place frozen fish block in a large skillet.
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.
Drain well.
Serve fish and vegetable mixture over bed of spinach.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

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 mg100%

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

Poached Fish With Vegetables Recipe