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Receive your Pfizer brand medication today at little to no additional drug acquisition cost versus the generic version.

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Dinner

Sautéed spring vegetables and steamed fish

Makes 4 servings

 

Prep time: 10 min

Cooking time: 15 min

Difficulty: Easy

Cannot be frozen

Ingredients

For sautéed spring vegetables:

1 lb

fresh asparagus, rinsed and tough ends trimmed

1 tbsp

olive oil

1

large yellow pepper, rinsed, trimmed and cut into strips

1

red onion, peeled and finely chopped

2 tbsp

dry white wine, may substitute water

1½ cups

frozen peas, thawed

2 tbsp

freshly snipped chives, divided

1–2 tbsp

fresh lemon juice

For steamed fish:

4

skinless halibut fillets, about 1-inch thick and 6 ounces each

 

salt, to taste

 

freshly ground black pepper, to taste

1

fresh lemon, cut into wedges

Directions

For sautéed spring vegetables:

  1. Cut the asparagus spears into 3-inch pieces. Set aside.
  2. Heat the oil in a heavy-bottomed skillet or sauté pan, set over medium-high heat. Add the pepper strips and sauté for about 3 minutes. Add the chopped onion and sauté for an additional 2 to 3 minutes. Add the wine and let it simmer for about 1 to 2 minutes, or until reduced by half.
  3. Add the asparagus and sauté for 3 to 4 minutes or until bright green and tender crisp. Add the peas, half of the snipped chives and lemon juice; cook for 1 to 2 minutes.

For steamed fish:

  1. Meanwhile, place a steamer in a large saucepan. Add just enough water to reach below the steamer basket. Bring water to a boil.
  2. Rinse the fillets under cold running water and pat dry with paper towels. Cut fillets into strips, 1½ inches wide. Season to taste with salt and pepper. Place fish on the steamer, cover, and cook for about 7 minutes, or until the fish is cooked through and flakes easily.

To serve:

  1. Divide the vegetables and fish between serving plates. Drizzle with lemon to taste and sprinkle with remaining chives. Serve.

Nutritional Information

Makes 4 servings

 

Amount per serving

Calories

360

Total fat

9 g

Saturated fat

1 g

Cholesterol

70 mg

Sodium

223 mg

Carbohydrate

19 g

Sugars

3 g

Protein

51 g

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