Grandma Judi'S Zesty Jalapeno Fish Fillets - cooking recipe

Ingredients

3 medium carrots, cut into julienne strips (1 1/2 c.)
1 medium zucchini, cut into julienne strips (1 1/2 c.)
1 lb. skinless fish fillets (such as red snapper, flounder, sole, haddock or orange roughy)
1 1/2 c. water
1/2 tsp. instant chicken bouillon granules
1 c. cooked rice or couscous
1/3 c. Texas jalapeno pepper jelly (recipe in Microwave & Misc.)
1 Tbsp. white wine vinegar or vinegar
1 Tbsp. snipped cilantro or parsley

Preparation

In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender.
Drain.
Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan.
Place fish on an unheated rack.
Season with salt and pepper.
Measure thickness of fish.
Broil fish 4 inches from heat, just until it flakes easily when tested with a fork.
Allow 4 to 6 minutes per 1/2 inch of thickness.