Directions:
- Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
- Heat the remaininng 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.34 Kcal (462 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Cholesterol | 53.29mg | 18% | |
| Sodium | 370.87mg | 15% | |
| Potassium | 418.6mg | 9% | |
| Total Carbs | 7.41g | 2% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 17.7g | 35% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 34.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.01 Kcal (260 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 29.95mg | 18% | |
| Sodium | 208.42mg | 15% | |
| Potassium | 235.24mg | 9% | |
| Total Carbs | 4.16g | 2% | |
| Sugars | 1.3g | 9% | |
| Dietary Fiber | 0.84g | 6% | |
| Protein | 9.95g | 35% | |
| Vitamin C | 2.1mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 19.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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