Ingredients:1 can (14 ounces) reduced-sodium vegetable broth½ teaspoon garlic powder, divided16 ounces white fish fillets (tilapia, cod, etc)1 cup chopped onion4 large mushrooms, sliced1 medium zucchini, sliced2 large tomatoes, chopped6 teaspoons fresh basil, chopped or 3 teaspoons dried basil3 cups cooked brown rice Preparationns:In a large skillet add broth; heat to a simmer.  Add ¼ teaspoon garlic powder, then fish.  Top fish with onion, mushrooms, zucchini, tomatoes, remaining garlic powder and basil.Cook, covered on medium heat for approximately 10 minutes or until fish flakes & vegetables are tender.Serve over brown rice.Makes 4 servingsNutritional Information per serving: Calories 334; Protein 30 g; Carbohydrates 48 g; Fat 4 g; Saturated Fat 1 g; Cholesterol 57 mg; Sodium 254 mg; Fiber 6 g.