Cathy's Fish and Rice

30 minutes Prep: 10 minutes Cook: 20 minutes

721 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

1/2	pound	white fish fillets
1	each	onion	small
3	cloves	garlic	peeled and minced
1	each	cherry tomatoes	handful, halved
1	x	mushrooms
1	x	flour, all-purpose	(for dredging)
1	x	vegetable oil	(for sauteing)
110	ml	white wine
1	x	curry powder
1	x	black pepper
1	x	rice	cooked

Directions

Saute the onions in a small amount of oil till they start to soften.

Add the garlic and cook for a few minutes, and then add the mushrooms and cook for a few minutes more, till they lose their raw look.

Meanwhile, put a few tablespoons of flour and the pepper into a plastic bag and shake the fish cubes in the bag.

Remove the fish from the bag, shaking off any excess flour.

When the vegetables are cooked to your liking, remove them from the pan and set them aside. You could drain them on a paper towel to remove a bit of the oil, but it's not necessary.

Add a little more oil to the pan, and heat it for a moment. Drop the fish pieces in the oil, and sauté them till them start to turn opaque.

Add the vegetables, the cherry tomatoes & the curry powder, and stir to mix them in.

Pour in the white wine (or other liquid of your choice) and cook down till most of the liquid has evaporated.

Serve over rice.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 721 4% of calories from fat

	% Daily Value*
Total Fat 3.0g	4%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 54mg	18%
Sodium 105mg	4%
Total Carbohydrate 134.0g	45%
Dietary Fiber 5.0g	19%
Sugars 4.0g
Protein 36.0g	73%

Vitamin A	11%		Vitamin C	30%
Calcium	10%		Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Dutch Baby Pancakes

This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.