Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Steamed Fish Fillet
- Ingredients
- 1 shallot
- 1 small Fennel bulb
- 1 small carrot
- 3 Tbsps Vegetable broth
- salt
- peppers
- 3 ozs Catfish (preferably organic)
- 2 stalks smooth parsley
- ½ small Lime
Peel shallot and chop finely.
Trim and rinse fennel and carrot. Peel the carrot. Cut both into small matchsticks.
Heat the broth in a non-stick pan. Add shallot, fennel and carrot and cook about 3 minutes. Season to taste with salt and pepper.
Rinse fish fillets, pat dry, and place in the pan with the broth. Cover and cook for 8-10 minutes on low heat.
Meanwhile, rinse parsley, shake dry, pluck leaves and chop finely with a large knife.
Squeeze the half lime and sprinkle the juice over the fish. Season with salt and pepper to taste. Sprinkle with parsley and serve.
(Percentage of daily recommendation)
Calorie | 100 cal. | (5 %) | ||
Protein | 13 g | (13 %) | ||
Fat | 2 g | (2 %) | ||
Carbohydrates | 5 g | (3 %) | ||
Sugar added | 0 g | (0 %) | ||
Roughage | 6 g | (20 %) |
Healthy, because
Eat well and consume less fat and calories than a cup of yogurt, for example - how does that work? Very simple: with lean, protein-rich fish fillets and crunchy vegetables. There is even 1 portion of natural rice as a filling for the side dish!
Even smarter
Fennel is healthy, but not everyone's cup of tea. If you don't like the intense anise-like taste, simply use zucchini instead of the tuber vegetables and add the strips to the carrots only after half the cooking time.