Vegetable-Topped Tilapia

• Butter-flavored vegetable cooking spray
• 1/4 cup julienne-sliced carrot
• 1/4 cup julienne-sliced zucchini
• 1/8 teaspoon minced garlic
• 1/4 cup julienne-sliced leeks
• 1 tablespoon canned low-sodium chicken broth, undiluted
• 2 teaspoons chopped fresh parsley
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1 teaspoon reduced-calorie margarine
• 1/2 pound tilapia fillets

1. Coat a small nonstick skillet with cooking spray. Place over medium-high heat until hot. Add carrot, zucchini, and garlic; saute 2 minutes. Add leeks, and saute 1 minute or until vegetables are crisp-tender. Add chicken broth and next 4 ingredients; cook 30 seconds or until liquid is absorbed. Remove vegetable mixture from skillet, and set aside. Wipe skillet dry with a paper towelM1Coat skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add fillets, and cook 2 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to 2 serving plates. Spoon vegetable mixture evenly over each serving.

butter, carrot, zucchini, garlic, leeks, chicken broth, parsley, lemon juice, salt, ground white pepper, margarine, tilapia

Taken from www.myrecipes.com/recipe/vegetable-topped-tilapia (may not work)