Rainbow trout with swiss chard

4 Servings

Ingredients

Quantity Ingredient
4 Drawn whole rainbow trout, (10-ounce)
3 tablespoons Water
1 teaspoon Olive oil
6 cups Torn packed fresh Swiss chard
3 cups Lightly packed watercress
1 teaspoon Dried whole basil
Lemon wedges, (optional)

Directions

Pour water into an electric skillet to a depth of 1 inch; bring to a simmer. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Gently remove fish with a slotted spatula, discarding cooking liquid; set fish aside, and keep warm.

Add 3 tablespoons water and next 4 ingredients to skillet; cover and cook over medium heat 2 minutes or until greens wilt. Yield: 4 servings (serving size: 1 fish and ¾ cup greens).

Per serving: 124 Calories; 4g Fat (31% calories from fat); 19g Protein; 2g Carbohydrate; 50mg Cholesterol; 142mg Sodium Serving Ideas : Garnish with lemon wedges, if desired.

NOTES : Arrange mixture on serving plates; top with fish.

Recipe by: Cooking Light, Jan/Feb 1994, page 104 Posted to MC-Recipe Digest V1 #430 by igor@... on Jan 28, 1997.

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