Grandma Judi'S Zesty Jalapeno Fish Fillets

• 3 medium carrots, cut into julienne strips (1 1/2 c.)
• 1 medium zucchini, cut into julienne strips (1 1/2 c.)
• 1 lb. skinless fish fillets (such as red snapper, flounder, sole, haddock or orange roughy)
• 1 1/2 c. water
• 1/2 tsp. instant chicken bouillon granules
• 1 c. cooked rice or couscous
• 1/3 c. Texas jalapeno pepper jelly (recipe in Microwave & Misc.)
• 1 Tbsp. white wine vinegar or vinegar
• 1 Tbsp. snipped cilantro or parsley

1. In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender.
2. Drain.
3. Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan.
4. Place fish on an unheated rack.
5. Season with salt and pepper.
6. Measure thickness of fish.
7. Broil fish 4 inches from heat, just until it flakes easily when tested with a fork.
8. Allow 4 to 6 minutes per 1/2 inch of thickness.

carrots, zucchini, skinless fish, water, instant chicken, rice, pepper, white wine vinegar, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187502 (may not work)