| ORANGE ROUGHY WITH ZUCCHINI, MUSHROOMS, AND TOMATOES |
|
|
|
Makes 4 servings2 tablespoons Crisco Pure Canola Oil 3-4 cloves chopped garlic 1 cup thinly sliced onions 1/2 teaspoon dried basil 1/4 teaspoon dried oregano 1/2 pound sliced zucchini 1/2 pound sliced mushrooms Salt and pepper to taste 4 (4 to 6 ounces) orange roughy fillets 2 medium, ripe tomatoes, sliced 1/4 cup shredded Romano cheese 1 tablespoon chopped fresh basil In a large skillet, heat 1 tablespoon Crisco Pure Canola Oil over medium heat. Add the garlic, onion, basil, and oregano. Sauté about 2 minutes. Add the zucchini and mushrooms. Add salt and pepper to taste and continue to cook until the zucchini are tender. Transfer the contents of the skillet to a platter and keep warm. Heat the remaining 1 tablespoon Crisco Pure Canola Oil in the skillet over medium heat. Season the orange roughy filets with salt and pepper to taste. Place the filets in the skillet and top with the sliced tomatoes. Cover and cook for about 6 minutes or until the fish is cooked. Serve the fish filets on top to warm the vegetables. Sprinkle with Romano cheese and basil. Enjoy! |
