UNIVERSIDAD ABIERTA PARA ADULTOS

(UAPA)

FIRST NAME AND LAST NAME

GINOBEVA RODRÍGUEZ

ENROLLMENT
09-1614

MATTER
ENGLISH 1

FINAL PRODUCTION
TALK ABOUT MY FAVORITE FOOD AND WHY I LIKE
IT
TEACHER
BERONICO ROLLINS

DATE:
12/10/18.
Cover Page
Today I'm going to
talk about my
favorite food and
why I like it

Introduction
This recipe for steamed fish with vegetables is a dish that is very healthy
because it is low in fat and full of nutrients because of the variety of vegetables
that it carries. In addition, the type of cooking benefits a lot from the fact that all
the ingredients retain their properties.

Developing
Ingredients
1 piece of fish fillet depending on the thickness and
preferably it is tilapia or salmo
Aluminum foil string
Salt, pepper and mustard to taste
Half onion chopped julienne
Half chopped tomato
A chopped chiltoma Half a cup of broccoli
Half carrot
Half a cup of broccoli
2 tablespoons chopped coriander
45 grams of softened butter
1 branch of diced celery
2 tablespoons of soy sauce
1 tablespoon consommé
1 tablespoon of English sauce

Preparation
Season the fish with pepper, salt and little mustard. While in the foil put butter,
then on it put the fillet already seasoned.

The vegetables and sauces are placed on top of the steak. Wrap everything well,
closing the edges of the paper well so it does not drain.

In a large truncheon put some water, then insert an aluminum cap turned inside
the baton. On that kind of comal, over medium heat, locate the fish. With a glass
lid close everything again.

Wait about 20 minutes and serve with white rice and corn.

Conclusion:
Nutritionists indicate that a balanced diet should contain three weekly fish intakes.
In addition to being rich in healthy fats, vitamins and minerals, fish is lighter than
meat, so it is metabolized better and digestion is easier This is because it is one
of the dishes of animal origin with more protein and vitamins.
Bibliography
Ginoveba Rodríguez Reyes