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Mariner's Vegetable Platter

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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.
  Boned skinned whitefish/Other steaks 16 Ounce, skinned (2 Pieces, 8 Ounce Each)
  Potatoes 6 Ounce, cut into quarters (Two 3 Ounce Medium Pieces)
  Carrots 4 Ounce, cut into quarters
  Peas 4 Ounce
  Celery 2 , cut into matchstick pieces
  Cauliflower florets 1 Cup (16 tbs)
  Minced chives 1 Teaspoon
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 718 Calories from Fat 64

% Daily Value*

Total Fat 7 g11%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 303.9 mg101.3%

Sodium 911.2 mg38%

Total Carbohydrates 67 g22.3%

Dietary Fiber 16.6 g66.6%

Sugars 17.1 g

Protein 96 g192.8%

Vitamin A 417.2% Vitamin C 228.9%

Calcium 36.3% Iron 30.9%

*Based on a 2000 Calorie diet

Mariner's Vegetable Platter Recipe