Poached Fish Fillets

This fabulous fish dinner is so tasty that it's almost impossible to resist!

Poached Fish Fillets
from Campbell's Kitchen

Prep Time: 15 min. Cook Time: 20 min.

4 tsp. cornstarch
1 3/4 cups Swanson(R) Vegetable Broth
1/4 tsp. dried dill weed, crushed
Generous dash ground black pepper
1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)
1 stalk celery, sliced (about 1/2 cup)
1 medium onion, sliced (about 1 cup)
1 lb. fresh or thawed frozen firm white fish fillet (cod, haddock or
halibut)

Directions:
Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
Heat the remaining broth, dill weed, black pepper, carrot, celery and
onion in a 12-inch skillet over medium-high heat to a boil. Reduce the
heat to low. Cover and cook for 5 minutes or until the vegetables are
tender-crisp.
Add the fish to the skillet. Cover and cook for 5 minutes or until fish
flakes easily when tested with a fork. Remove the fish from the skillet
and keep it warm.
Stir the cornstarch mixture and stir it into the skillet. Cook and stir
until the mixture boils and thickens. Serve the vegetable mixture with
the fish.
 Weight Watchers Points(R)*: 3
 Dietary Exchanges: 1 Nonstarchy Vegetable, 3 Lean Meat
 USDA MyPyramid: 1/3 cup Vegetables, 3 oz. Meat
 *Weight Watchers and Points (R) are a registered trademark of Weight
Watchers International, Inc. All references to Points values are based
on Weight Watchers International, Inc. published information and do not
imply sponsorship or endorsement by Weight Watchers International, Inc.
of any such number of Points , or of Campbell products, by Weight
Watchers International, Inc. Serves 4.
Received on Thu Jun 12 14:08:13 2008