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Lenie's Herbal Fish
Reviews:
February 01, 2004

A great new way to cook fish. Very tasty. I used whole green pepper, 8 oz of baby portobello mushrooms and 3/4 of yellow squash, skipped olives and zucchini. I thought that balsamic vinegar will taste too sour, so I used sherry cooking wine instead. Also, to reduce "fishy smell" I added 1/4 fresh ginger root, very thinly sliced. The fish and the vegetables were very tender. My boyfriend is not a big fan of squash, but he did not even noticed it in the dish! A little too much sauce for my taste, but definitely will make again!

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