Side Pannel
Vermicelli and Orange Roughy
Vermicelli and Orange Roughy
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 6 md Fresh tomatoes; peeled
- -and cored
- 1 md Green pepper; chopped
- 1 md Onion; chopped
- 2 Cloves garlic; minced
- 1 ts Wyler's chicken-flavor
- -lnstant bouillon
- 1 Bay leaf
- 1/2 ts Thyme leaves
- 1/2 ts American Heart Association
- -original herb seasoning
- 1/8 ts Crushed red pepper
- 1 lb Orange roughy or other white
- -fish fillets; cut into
- -1-inch pieces
- 1 pk (1-lb) Creamette Vermicelli;
- -uncooked
- 1/4 c Chopped fresh parsley
Directions
In blender or food processor, process tomatoes until smooth. In large
non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon
and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange
roughy; cover and cook until fish flakes with fork, about 10 minutes.
Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain.
Arrange on warm platter; top with sauce. Garnish with parsley. Refrigerate
leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
non-stick skillet, combine tomatoes, green pepper, onion, garlic, bouillon
and seasonings. Bring to boil. Reduce heat; simmer 15 minutes. Add orange
roughy; cover and cook until fish flakes with fork, about 10 minutes.
Remove bay leaf. Prepare Creamette Vermicelli as package directs; drain.
Arrange on warm platter; top with sauce. Garnish with parsley. Refrigerate
leftovers.
FROM "CREAMETTE GOOD HEALTH
COOKBOOK", CREAMETTE COMPANY,
428 N. 1ST ST, MINNEAPOLIS, MN
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