3/4 pound mahimahi
1/2 cup dry white wine
Salt and freshly ground black pepper
1. Wash potatoes, do not peel. Slice 1/4-inch thick. Place in a steamer basket and steam over boiling water 10 minutes.
2. While potatoes cook, heat a nonstick skillet over medium-high heat and add carrots, celery, Swiss chard, leek and chicken broth. Saute until all vegetables are wilted, but not brown, about 10 minutes. Meanwhile, mix garlic and orange juice into mayonnaise. Set aside.
3. Wash clams and rinse fish and pat dry with a paper towel. When vegetables are soft, add mahimahi, white wine, and salt and pepper to taste to the skillet. Cover with a lid and simmer over medium heat 7 minutes. Add the clams, cover and simmer 3 minutes or until clams open. Remove fish and clams to a plate. Add mayonnaise to the skillet and blend well.
4. Divide the potatoes into 2 portions and put in soup bowls. Divide the fish and place on top of the potatoes. Spoon the vegetables and sauce over it.
Per serving: 570 calories, 44 grams protein, 47 grams carbohydrates, 19 grams fat, 146 milligrams cholesterol, 810 milligrams sodium, 7 grams dietary fiber.