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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the sauce, combine the squash, mushrooms, onion, garlic, lemon zest, salt and 1/4 cup water in a medium saucepan. | 2. Bring to a boil, reduce heat, cover and simmer about 4 minutes or until nearly tender. | 3. Drain and return the vegetables to the pan. | 4. In a large skillet, bring chicken broth to a boil. | 5. Carefully add the fish, spooning liquid over fish; reduce heat, cover and simmer until fish begins to flake easily (approximately 4 to 6 minutes per 1/2 inch of thickness). | 6. Remove fish from the broth using a slotted spoon and place on individual serving plates. | 7. While the fish cooks, combine the tomatoes, cornstarch, basil and pepper sauce. | 8. Add this to vegetable mixture and cook stirring gently over medium heat till thickened and bubbly. | 9. Cook and stir an additional 2 minutes; spoon sauce over fish. | 10. Garnish with fresh basil or lemon slices and enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
halibut steak	4	halibut		-	-	-	-
zucchini	1		halved cut	3.36	0.4976	0.4336	0.064
mushroom	1	cup	sliced	-	-	-	-
onion	1/2		sliced separated	-	-	-	-
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
lemon zest	1/4	teaspoon	grated	-	-	-	-
salt	1/8	teaspoon		-	-	-	-
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
basil	1/4	teaspoon	crused dried	0.0508	0.0059	0.006999999999999999	0.0014
pepper sauce	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.