HADDOCK WITH LEMON PEPPER VEGETABLES

Haddock with Lemon Pepper Vegetables image

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

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Ingredients

1 lb haddock, tilapia or other medium-firm fillets, 1/2 inch thick
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 small red onion, cut lengthwise in half, then cut crosswise into thin slices
2 teaspoons lemon-pepper seasoning
1/2 teaspoon dried dill weed
1 bag (1 lb) frozen baby peas, carrots, snow peas and baby cob corn (or other combination), thawed
2 tablespoons cornstarch
Hot cooked fettuccine, if desired

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