Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter or margarine -thick
1 sm Onion, thinly sliced 1 tb Tarragon leaves, fresh
1 Clv Garlic, minced 1/2 ts Freshly ground pepper
1 sm Red Bell Pepper, seeded, 3 Trout (8 to 10 oz), whole
-cut int 1/8-inch wide -cleaned
-bite-sized strips 1 1/2 lb Thin red-skinned potatoes,
1 lb Zucchini, sliced 1/8-inch -cooked

Instructions:

Melt butter in a wide nonstick frying pan over medium heat. Add onion
and garlic; cook stirring often, until onion is limp. Add bell
pepper, zucchini, tarragon and pepper; cover and cook, stirring
occassionally, until squash is tender-crisp to bite (6 to 8 minutes).
Rinse fish; pat dry. Shake pan so vegetables are level; lay fish on
top. Cover and cook until fish are just slightly opaque or wet
inside; cut in the thickest part to test (6 to 8 minutes). Transfer
fish and vegetables to a warm platter, serve with hot cooked potatoes.

Source/Author: Safeway's Nutrition Awareness Program / typo Bob
Shiells

Nutrition: per: Serving
Calories: 381 Total Fat (g): 10.45
Protein (g): 2.5 Saturated Fat (g):
Sodium (g): 108 Cholesterol (mg): 62
: Carbohyrates (g): 47
Submitted By BOB SHIELLS On 11-04-95

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