Poached Fish with Fennel and Squash over Rice | Publix Super Markets
Poached Fish with Fennel and Squash over Rice
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Cooking tools:
- Nonstick saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Instant-read thermometer
- Microwave
- Plate
Ingredients
- 1 small fennel bulb
- 1 tablespoon olive oil
- 1 cup trinity mix (diced fresh onions, bell peppers, and celery)
- 1 tablespoon minced garlic
- 1 1/2 teaspoons kosher salt, divided
- 10 oz fresh zucchini spirals
- 1 cup grape tomatoes
- 1 cup dry white wine (or chicken stock)
- 1 cup no-salt-added chicken stock
- 1 teaspoon dried dill
- 4 (6 oz) white fish fillets (such as haddock, snapper, or tilapia; about 1 1/2 lb)
- 1/2 teaspoon pepper
- 1 (8.8 oz) pouch cooked brown rice
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