Directions:
- Heat olive oil in a 2-inch-deep, straight-sided nonstick skillet or Dutch oven over medium-high heat. Add bell pepper strips, onion, and garlic; sauté 2 minutes. Add squash; sauté 2 minutes.
- Reduce heat to medium; add water, lemon juice, 2 teaspoons thyme, 1/2 teaspoon salt, and hot sauce. Arrange fillets in a single layer over vegetable mixture; sprinkle fillets with 1 teaspoon thyme, 1/4 teaspoon salt, and black pepper. Cover, reduce heat, and simmer 12 minutes or until fish flakes easily when tested with a fork.
- Carbo rating: 9
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.74 Kcal (531 kJ) | ||
| Calories from fat | 34.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Cholesterol | 17mg | 6% | |
| Sodium | 493.83mg | 21% | |
| Potassium | 471.64mg | 10% | |
| Total Carbs | 16.72g | 6% | |
| Sugars | 10.04g | 40% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 108mg | 180% | |
| Vitamin A | 2.4mg | 79% | |
| Iron | 40.7mg | 226% | |
| Calcium | 36.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 37.55 Kcal (157 kJ) | ||
| Calories from fat | 10.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.13g | 6% | |
|---|---|---|---|
| Cholesterol | 5.04mg | 6% | |
| Sodium | 146.31mg | 21% | |
| Potassium | 139.74mg | 10% | |
| Total Carbs | 4.95g | 6% | |
| Sugars | 2.97g | 40% | |
| Dietary Fiber | 0.62g | 8% | |
| Protein | 1.86g | 13% | |
| Vitamin C | 32mg | 180% | |
| Vitamin A | 0.7mg | 79% | |
| Iron | 12mg | 226% | |
| Calcium | 10.8mg | 4% | |
* 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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