12-30-2006, 04:51 AM
2 cups thinly sliced zucchini
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup yellow bell pepper strips
1 cup cherry tomatoes, halved
1 8oz cooked Yellowtail fillet
1/4 cup chopped green onions with tops
1/4 cup chopped fresh basil
2-1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh marjoram
1/8 teaspoon black pepper
1. Pour 3/4 cup water into medium saucepan. Add zucchini and bell pepper strips. Steam vegetables about 10 minutes or until crisp-tender. Remove from heat; drain any excess water. Transfer to serving bowl. Add tomatoes, Yellowtail, green onions and basil.
2. Combine vinegar, oil, garlic, marjoram and black pepper in jar or bottle with tight-fitting lid; shake well. Pour dressing over vegetable mixture; mix well. Garnish as desired.
1/2 cup red bell pepper strips
1/2 cup green bell pepper strips
1/2 cup yellow bell pepper strips
1 cup cherry tomatoes, halved
1 8oz cooked Yellowtail fillet
1/4 cup chopped green onions with tops
1/4 cup chopped fresh basil
2-1/2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh marjoram
1/8 teaspoon black pepper
1. Pour 3/4 cup water into medium saucepan. Add zucchini and bell pepper strips. Steam vegetables about 10 minutes or until crisp-tender. Remove from heat; drain any excess water. Transfer to serving bowl. Add tomatoes, Yellowtail, green onions and basil.
2. Combine vinegar, oil, garlic, marjoram and black pepper in jar or bottle with tight-fitting lid; shake well. Pour dressing over vegetable mixture; mix well. Garnish as desired.