Quite beautiful to look at, and a fast one-dish dinner. You could substitute green pepper for either the red or the yellow, if you like.
YIELD: 4 servings, each with 11 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 22 grams of protein.
INGREDIENTS:
- 3 tablespoons olive oil
- 1 cup red pepper, cut into thin strips
- 1 cup yellow pepper, cut into thin strips
- 1 1/2 cups zucchini, cut in matchstick strips
- 1 1/2 cups yellow squash, cut in matchstick strips
- 1 cup sweet red onion, thinly sliced
- 1 clove garlic, crushed
- 1 pound tilapia fillets
- Salt and pepper
- 1/4 teaspoon guar or xanthan
- Lemon wedges (optional)
INSTRUCTIONS:
- Heat the olive oil in a heavy skillet over medium-high heat, and saute the peppers, zucchini, squash, onion, and garlic for just 2 to 3 minutes, stirring frequently.
- Sprinkle the tilapia fillets lightly on either side with the salt and pepper, and lay them over the vegetables in the skillet. (over, turn the burner to medium-low, and let the fish steam in the moisture from the vegetables for 10 minutes, or until it flakes easily.
- With a spatula, carefully transfer the fish to a serving platter, and use a slotted spoon to pile the vegetables on top of the fish. Pour the liquid that has accumulated in the skillet into a blender, and add the guar. Run the blender for a few seconds, then pour the thickened juices over the fish and vegetables. To serve, spoon a mound of the vegetables onto each diner’s plate, and place a piece of the fish on top. A few lemon wedges are nice with this, but hardly essential.
