Impressive enough for company, this simple-to-fix fish recipe is low in fat and calories. Who could ask for more?
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Cut fish into 4 serving pieces; set aside.
- Reserve 2 tablespoons of the broth. In 12-inch nonstick skillet, stir together remaining broth, the onion, lemon-pepper seasoning and dill weed. Heat to boiling; reduce heat. Cover; simmer about 3 minutes or until onion is tender.
- Stir in vegetables. Arrange fish in vegetable mixture. Heat to boiling; reduce heat to medium. Cover; cook about 4 minutes or until fish flakes easily with fork.
- Carefully remove fish from skillet, using wide slotted spatula. In small bowl, stir together reserved 2 tablespoons broth and the cornstarch; stir into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve fish and vegetables over fettuccine.
Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 26 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 7 g, TransFat 0 g
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