Ingredients
1
small yellow squash, sliced, use Cone #4
3
scallions, thinly sliced
1
medium red, green or yellow bell pepper, cut into strips (or a mixture of all three)
2
cups
coarsely chopped tomatoes
(360
g)
1
small onion, strung, use Cone #2
6
fresh basil leaves, minced, or 1⁄2 teaspoon (2.5 mL) dried basil
dash of freshly ground black pepper
1
pound
haddock fillets, cut into serving size pieces
(454
g)
salt for taste
Directions:
- Preheat skillet on medium heat. When several drops of water sprinkled on skillet skitter and dissipate, add zucchini, yellow squash, scallions, peppers, tomatoes, onions, basil and pepper. Combine.
- Cover and cook until Vapo-Valve™ clicks. Reduce heat to low and cook 15 minutes.
- Push vegetables to outside edge of skillet and arrange fish in single layer, spooning vegetables on top.
- Cover and cook over low heat 6 - 10 minutes or just until the thickest part of the fillet is opaque (probe with a fork) and no longer raw-looking.
Tips:
- Haddock can be served over cooked brown rice.
Directions
Tips
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