Source: 99% Fat-Free, Healthy Cooking

Steamed Cod and Vegetable Salad
This complete mealis quick and easy to cook.
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


1 pound (about 12) new red potatoes
4 ounces (about 24) green beans
1 12-ounce jar sweet roasted peppers
4 5-ounce cod fillets
2 tablespoons balsamic vinegar
4 cups mixed salad greens
1 cup mushroom dressing
fresh chives, snipped, for garnish, optional

Cut the potatoes in half and trim the green beans. Rinse and drain the roasted peppers.

Position a wide, shallow steamer basket over a pot of rapidly boiling water. Put the potatoes into the basket and steam for 5 minutes. Add the green beans and steam for about 5 minutes more, until the beans are bright green and the potatoes fork tender. While the vegetables are steaming, stem and slice the mushrooms reserved from preparing the dressing and cut the roasted peppers lengthwise into strips. Transfer the steamed potatoes and green beans to a sheet of aluminum foil and enclose to keep warm.

Place the fish fillets onto a plate in a single layer and set the plate into the steamer basket. Steam until the fish turns white and opaque, 3 to 4 minutes. Meanwhile, preheat a medium nonstick skillet over high heat. Add the mushrooms, roasted peppers, and vinegar. Cook for about 1 minute, until the liquid has been absorbed and the vegetables heated.

Divide the greens among 4 dinner plates. Scatter about 1/3 cup of the mushroom and pepper mixture over the center of each, and top with a fish fillet. Arrange the potatoes and green beans around the fish. Drizzle about 1/4 cup of the dressing over each plate and garnish, if desired, with chives.

Note: See our recipe for Mushroom Dressing.