Orange Roughy Florentine Fettuccine

Kitchen Tested
  • Yield 6 servings

Dill, spinach and fish are the perfect combination.

Ingredients

1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon cornstarch
1 (12-ounce) can evaporated skimmed milk
1 teaspoon dried dillweed
Salt and pepper
3 cups tightly packed, coarsely chopped fresh spinach (stems removed)
2 pounds orange roughy fillets, cut into bite-size pieces
1 (12-ounce) package fettuccine pasta

Instructions

  1. In a large skillet coated with nonstick cooking spray, saute onion and garlic over medium heat until tender, about 5 minutes.  Stir in cornstarch and immediately add evaporated milk, stirring until well blended.  Add dillweed and salt and pepper.  Continue stirring over medium heat until mixture thickens, about 5 minutes.  Add spinach, stirring to mix with sauce.  Add orange roughy.  Cook over medium heat until orange roughy is done and spinach is wilted, about 5 minutes.  Stir occasionally–but carefully, not to break up the fish.
  2. Meanwhile, prepare pasta according to package directions, omitting any oil and salt.  Drain.  Serve fish and sauce over pasta.

Comments

Follow

Get every new post delivered to your Inbox.

Join 254 other followers