Directions:
- In a large skillet, bring wine, water, lemon juice and 1/2 teaspoon salt to a boil. Reduce heat; add tilapia. Poach, uncovered, for 5-10 minutes or until fish flakes easily with a fork, turning once. Remove and keep warm.
- Bring poaching liquid to a boil; cook until reduced to about 1/2 cup. Meanwhile, in another skillet, saute the yellow squash, zucchini, onion in oil until tender. Add garlic; cook 1 minute longer. Sprinkle with pepper and remaining salt.
- In a blender, combine the reduced liquid, roasted peppers and vinegar; cover and process until smooth. Serve with fish and vegetables. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.65 Kcal (681 kJ) | ||
| Calories from fat | 41.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Cholesterol | 58mg | 19% | |
| Sodium | 451.65mg | 19% | |
| Potassium | 419.95mg | 9% | |
| Total Carbs | 3.67g | 1% | |
| Sugars | 1.8g | 7% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 23.48g | 47% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 4.5mg | 25% | |
| Calcium | 21.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 86.62 Kcal (363 kJ) | ||
| Calories from fat | 22.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 7% | |
|---|---|---|---|
| Cholesterol | 30.89mg | 19% | |
| Sodium | 240.53mg | 19% | |
| Potassium | 223.64mg | 9% | |
| Total Carbs | 1.95g | 1% | |
| Sugars | 0.96g | 7% | |
| Dietary Fiber | 0.29g | 2% | |
| Protein | 12.5g | 47% | |
| Vitamin C | 8.4mg | 26% | |
| Iron | 2.4mg | 25% | |
| Calcium | 11.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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