Grandma Judi'S Zesty Jalapeno Fish Fillets

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

Directions:
- 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.