Ingredients
4 white fish fillets, 1 1/2 lb (such as snapper, grouper, or orange roughy)
2/3 cup orange juice
3 tablespoons diced pimientos
2 tablespoons sliced black olives
2 teaspoons lemon pepper seasoning salt
2 teaspoons cornstarch
2 teaspoons prepared horseradish
Plastic wrap
1 tablespoon butter
3 cups frozen pepper stir-fry (sliced bell peppers and onions)
1 cup shredded green or red cabbage

Prep

• Always check fish for bones.

Steps

1. Combine orange juice, in microwave-safe baking dish, with pimientos, olives, lemon pepper, cornstarch, and horseradish.
2. Place fish in sauce mixture, turning to coat. Cover dish tightly with plastic wrap; microwave on HIGH 8–10 minutes or until fish is opaque and separates easily with fork.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add remaining ingredients and cover; cook and stir 5–7 minutes or until tender. Serve fish and sauce over vegetables.

CALORIES (per 1/4 recipe) 250kcal; FAT 6g; CHOL 65mg; SODIUM 410mg; CARB 13g; FIBER 2g; PROTEIN 35g; VIT A 15%; VIT C 80%; CALC 8%; IRON 4%

Ingredients
4 cups water
1 (16-oz) bag frozen yucca
1 tablespoon minced onions
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon pepper

Steps

1. Place medium saucepan on high. Add all ingredients; cover and bring to boil.
2. Reduce to medium-high; cook 20–25 minutes, stirring occasionally, or until tender.
3. Drain and serve. Note: For a richer flavor, melt additional butter on yucca after draining.
   

CALORIES (per 1/4 recipe) 220kcal; FAT 4g; CHOL 10mg; SODIUM 180mg; CARB 45g; FIBER 2g; PROTEIN 1g; VIT A 2%; VIT C 15%; CALC 2%; IRON 5%