Poached Fish with Lemon & Dill

This almost effortless fish dish is a fabulous addition to your "get
ready for summer" menus!

Poached Fish with Lemon & Dill
from Campbell's Kitchen

Prep Time: 5 min. Cook Time: 15 min.

2 cups Swanson(R) Vegetable Broth
1/4 cup Chablis or other dry white wine
1/4 tsp. dried dill weed, crushed
4 thin lemon slices
1 lb. fresh or thawed frozen firm white fish fillet (cod, haddock or
halibut)

Directions:
Heat the broth, wine, dill and lemon in a 10-inch skillet over
medium-high heat to a boil.
Add the fish to the skillet. Reduce the heat to low. Cover and cook for
10 minutes or until the fish flakes easily when tested with a fork.
Discard the poaching liquid.
 Weight Watchers Points(R)*: 3
 Dietary Exchanges: 4 1/2 Lean Meat
 USDA MyPyramid: 4 1/2 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.

Kitchen Clip:
Fish around at www.campbellwellness.com
<http://www.campbellwellness.com> for more scrumptious recipes in our "6
Weeks to Summer(SM)" Collection.
Received on Thu Jun 26 18:21:24 2008