Fish and Vegetables

Name: Fish and Vegetables
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pound boneless swordfish or tuna steak, about 1/2-inch thick; 2 teaspoons kosher salt; 4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups); 2 cups broccoli florets; 4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups); 4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups); 1/4 cup fresh lemon juice; 2 tablespoons olive oil; Freshly ground black pepper to taste; 1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

By Barbara Kafka

Total Time: 15 minutes
Rating: 4(17)
Comments: Read comments

Featured in: Microwave Cooking

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Ingredients

Yield:4 servings

1pound boneless swordfish or tuna steak, about ½-inch thick
2teaspoons kosher salt
4ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups)
2cups broccoli florets
4ounces green beans, trimmed and quartered crosswise (about 1⅓ cups)
4ounces carrots, cut into 1-inch-thick matchsticks (about 1⅓ cups)
¼cup fresh lemon juice
2tablespoons olive oil
Freshly ground black pepper to taste
1½tablespoons chopped fresh herbs, such as mint, dill or parsley

Ingredient Substitution Guide

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Preparation

Step 1
Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.
Step 2
Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.
Step 3
Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.
Step 4
Remove from oven and uncover. Serve hot.