Reserve 2 Tbsp. dressing for later use. Place fish on baking sheet sprayed with cooking spray; brush with remaining dressing.
3
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.
4
Spoon cooked vegetables onto serving plate; top with fish and onions.
Kitchen Tips
Tip 1
Special Extra
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.
Tip 2
Nutrition Bonus
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.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 2.5g
13%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 210mg
9%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
11%
Sugars 7g
14%
Protein 24g
48%
Vitamin A
120%
Vitamin C
35%
Calcium
4%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.