Poached Fish Fillets

1. 1

   Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.

2. 2

   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.

3. 3

   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.

4. 4

   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.

No additional tips available.