Extremely Low Fat Delicate Fish With Zucchini Ribons
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
-
For fish
- 24 ounces orange roughy fillets, skinned and boned
- 1⁄2 cup dry white wine
- 1 tablespoon tarragon
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon salt and pepper, to taste
- 1 teaspoon garlic
- 2 tablespoons lemon juice (optional)
-
For side
- 2 medium zucchini or 2 large zucchini
- 2 (10 ounce) packages of sliced white mushrooms, about 2 1/2 cups
- 1 1⁄2 teaspoons minced garlic
- 1⁄4 medium white onion, finely chopped
- 2 cups cherry tomatoes or 2 cups grape tomatoes, halved
- 1 1⁄4 teaspoons thyme
- 1⁄2 teaspoon poultry seasoning
- 1 teaspoon oregano
- 1⁄2 teaspoon basil
- salt and pepper
directions
-
For the Fish:
- Put all ingredients for the fish inside of a plastic bag and let it marinate for about 30 minutes. Preheat broiler, preferably about 475°F.
-
For the Side:
- Cut off the bottom of the zucchini to leave a stable base. Slice the zucchini with a vegetable peeler and slice it into paper-thin ribbons, length wise. Heat a nonstick skillet over medium heat sprayed with cooking-spray.
- Add the garlic, onion, and salt to the pan. Cook for about 3 minutes.
- Add the zucchini, mushrooms and all of the spices; including additional salt and pepper.
- Cook for about 5 to 6 minutes.
- Add tomatoes, cook for 3 minutes longer.
- Add wine to deglaze the pan and scrape up all the brown bits from the bottom of the pan.
- Simmer, uncovered, for about 15 minutes. 10 minutes in, taste the broth and adjust the seasonings. Stop simmering after it has reduced a little bit and gotten some color. Turn off heat and keep warm.
-
BACK TO THE FISH:
- Remove from marinade but try to reserve some of the spices from the marinade and put it on top of the fish (especially the tarragon).
- Put on a broiling rack or a piece of tinfoil with ridges. Broil on one side until it is just able to be flake with a fork (about 3 minutes, depending on how hot your broiler is). Remove and serve 1/4 of the side dish on the plate. Place the fish on top. Season with a tiny bit of salt and pepper to taste.
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RECIPE SUBMITTED BY
i love cooking healthy. i have a major problem with ibs and the thing that triggers it is large amounts of fat so i can only have chicken breast, and fish except for bass, mackerel, or salmon. i love working out and horse back riding and i am always looking for "fat free" recipes. i love too cook as well.