Tilapia with Stop Light Peppers

This is another great recipe that the cookbook my sister gave me in May with the 300 calorie dinners.

I made some changes to the recipe in the book.  The recipe is for halibut with red and yellow peppers.  I used tilapia and red, yellow, and green peppers.  I also added diced garlic.

Ingredients:
1 pound tilapia filets
1 1/4 cup reduced sodium chicken broth, divided
1/2 cup diced onion
2 teaspoons grated lemon peel
1/2 large green bell pepper, cut into strips
1/2 large red bell pepper, cut into strips
1/2 large yellow bell pepper, cut into strips
1 tablespoon lemon juice
2 tablespoons cornstarch
1/4 cup sliced green onion
1 tablespoon diced garlic

Makes 4 servings @ 175 calories per serving.

First I did all the chopping, dicing, and slicing....

Then combine 1 cup of the broth, the onion, garlic, and lemon peel in a large nonstick skillet.  Bring to a boil.

 Add fish and top with the sliced bell pepper strips.

Reduce the heat to medium-low, cover, and simmer about 8 minutes or until fish begins to flake when tested with fork.

While it simmered I mixed the remaining 1/4 broth, lemon juice, and cornstarch in a separate bowl until it was blended.  When the fish is done transfer the fish and peppers to a plate using a slotted spoon.  Stir the cornstarch mixture into the remaining liquid in the skillet.  cook and stir over medium high heat until boiling and thickening.  Then add the green onions.

It is recommended to serve with couscous to keep it at 300 calories.  I served with tri-color couscous, its this great tomato, spinach couscous!

1/2 cup of couscous @ 160 calories brings the total to 335 calories total.
I also diced a tomato to go with this light summer time dinner.

How would you serve this tilapia?