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Almond Fish And Broccoli

fish, vegetables, rice

1 large stalk broccoli
1/4 cup sliced almonds
2 tablespoons butter
3 green onions; thinly sliced
1 clove garlic; minced
1/2 teaspoon dried rosemary; crumbled
1/2 cup chicken stock
4 fish fillets (1 lb)
1/4 teaspoon (each) salt and pepper
1 lemon; cut in wedges

Peel broccoli stalk; trim off base. Cut stalk into 8 spears; set aside. In large skillet, toast almonds over medium heat, stirring often, for 4 minutes or until golden. Remove nuts and set aside. Add butter, onions, garlic and rosemary to pan; cook, stirring, for 1 minute. Add stock and broccoli; cover and cook for 3 minutes. Sprinkle fish with salt and pepper; add to pan and cook, covered, for about 5 minutes or until fish flakes easily when tested with fork and broccoli is tender-crisp. Serve sprinkled with almonds; garnish with lemon wedges. Serve with microwaved rice and carrot coins.

Contributor: Canadian Living Magazine, February, 2000

Yield: 4 servings

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