Haddock with lemon-pepper vegetables
Preparation time: 1 hr
1 can (14 oz) chicken broth
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 corn (or other combination), thawed
1 lb haddock, tilapia or other medium-firm fish fillets (1/2 inch thick), cut into 4 serving pieces
2 tablespoons cornstarch
Hot cooked fettuccine, if desired
1. Reserve 2 tablespoons of the broth. In 12-inch nonstick skillet, stir together remaining broth, the onion, lemon-pepper seasoning and dill. Heat to boiling; reduce heat. Cover; simmer about 3 minutes or until onion is tender.
2. 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; cover to keep warm.
3. In small bowl, mix 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.