Recipe - Rainbow Trout With Swiss Chard

4 Drawn whole rainbow trout,
(10ounce)
3 tablespoon Water
1 teaspoon Olive oil
6 cup Torn packed fresh Swiss
chard
3 cup Lightly packed watercress
1 teaspoon Dried whole basil
Lemon wedges, (optional)

Pour water into an electric skillet to a depth of 1 inch; bring to a
simmer. Add fish; cover and simmer 10 minutes or until fish flakes easily
when tested with a fork. Gently remove fish with a slotted spatula,
discarding cooking liquid; set fish aside, and keep warm.

Add 3 tablespoons water and next 4 ingredients to skillet; cover and cook
over medium heat 2 minutes or until greens wilt. Yield: 4 servings (serving
size: 1 fish and Three fourths cup greens).

Per serving: 124 Calories; 4g Fat (31% calories from fat); 19g Protein; 2g
Carbohydrate; 50mg Cholesterol; 142mg Sodium

Serving Ideas : Garnish with lemon wedges, if desired.

NOTES : Arrange mixture on serving plates; top with fish.

Recipe by: Cooking Light, Jan/Feb 1994, page 104

Posted to MCRecipe Digest V1 #430 by igor@digex.net on Jan 28, 1997.