Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
Bake 12 to 15 min. or until fish flakes easily with fork. Meanwhile, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in reserved dressing.
Spoon cooked vegetables onto serving plate; top with fish and onions.
Add 1/2 cup bean sprouts or 1 drained 8-oz. can sliced water chestnuts to hot oil in skillet along with the carrots, peas and peppers.
Enjoy this low-calorie, low-sodium Asian-inspired main dish. As a bonus, it's rich in vitamin A from the carrots, and an excellent source of vitamin C from the pea pods and red peppers.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.