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Default Flounder and Peppers

Flounder and Peppers

1 lb. frozen, thawed or fresh flounder fillets
3/4 cup low-sodium chicken or vegetable broth
1/2 medium onion, sliced and separated into rings
3/4 tsp. dried oregano
2 tsps. lemon juice
1 clove garlic, minced
3/4 cup green bell pepper sliced into strips
3/4 cup red bell pepper sliced into strips
3/4 cup yellow bell pepper sliced into strips
1 1/2 tsps. cornstarch
1 Tbsp. water

Rinse fish and pat dry with paper towels. In a 10 inch skillet combine
broth, onion, oregano, lemon juice and garlic. Bring mixture to boiling,
reduce heat, then cover and simmer for 3 minutes or until onion is tender.
Arrange fish fillets in onion mixture. Add peppers. Cover and simmer until
fish flakes easily with a fork. Cooking time will vary depending on the
thickness of the fish. Assume 4 to 6 minutes for each 1/2 inch thickness.
Use a slotted spoon to remove fish and vegetables to a serving platter.
Keep warm. Combine corn starch and water. Add to pan juices. Cook and stir
until thickened and bubbly. Cook and stir 2 minutes more. Spoon sauce over
fish and vegetables.
Serves 4.
Calories 165, Fat 3 g, Sodium 117 mg, Carb 12 g, Fiber 3 g.
Points 3.


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