Orange Roughy Florentine Fettuccine

  • Yield: 6 servings


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


  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.

Nutritional Info *per serving

  • Calories 389
  • Fat 2.4g
  • Saturated Fat .3g
  • Cholesterol 34mg
  • Sodium 196mg
  • Carbohydrate 54.1g
  • Protein 35.9g