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Tangy Thyme Fish
Date added: December 5, 2007
- Servings: 4 change
- Calories per serving: 233
- Prep time: 15
- Cook time: 10
Ingredients
- 1 pound salmon fillets (4 fillets) 1/2 to 3/4 inch thick
- 1 cup broth, chicken, light, fat free, rducd sod, cnd
- 1/4 cup onion, white, fresh, chpd
- 1/8 tsp spice, pepper, black, ground
- 1/2 tsp thyme, fresh
- 2 tbsp water, tap
- 1 tsp cornstarch
- 1/4 cup salad dressing, ranch, w/buttermilk, light, w/art swtnr
- 2 tbsp herb, parsley, fresh, chpd
- 1 lemon sliced
Recipe Method
1. Thaw fish, if frozen. Rinse and pat dry with paper towels. Set aside.
2. In a large skillet combine chicken broth, onion, pepper and thyme. Bring to a boil. Place fish in skillet, tucking under any thin edges. Cover and simmer for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Using a slotted spatula, transfer fish to a serving platter. Cover and keep warm.
3. For sauce, bring liquid in skillet to a boil. Continue boiling, uncovered, over medium-high heat for 3 to 5 minutes or until reduced to about 1/2 cup. In a small bowl combine water and cornstarch; stir into liquid in skillet. Cook and stir until thickened and bubbly. Continue for 2 minutes more. Stir in fresh thyme,
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 233 | 12% |
| Fat 13g | 19% |
| Cholesterol 73mg | 24% |
| Sodium 384mg | 16% |
| Carbohydrates 3g | 12% |
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