Orange Roughy with Lemon Sauce

From recipe.com

Orange Roughy with Lemon Sauce

Ingredients

1 pound fresh or frozen orange roughy or red snapper fillets, about 1/2 inch thick
1 pound asparagus spears
1 14-ounce can reduced-sodium chicken broth
2 teaspoons finely shredded lemon peel
1/8 teaspoon black pepper
1 medium yellow sweet pepper, cut into strips
4 teaspoons cornstarch
2 tablespoons snipped fresh chives
2 cups hot cooked couscous or rice


Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Cut fish into 4 serving-size pieces, if necessary; set aside. Snap off and discard woody bases from asparagus. Cut asparagus in half; set aside.

2. In a 10-inch skillet combine 1 cup of the broth, the lemon peel, and black pepper. Bring to boiling; reduce heat. Carefully add fish and asparagus. Cook, covered, over medium-low heat for 4 minutes. Add sweet pepper strips. Cook, covered, 2 minutes more or until fish flakes easily when tested with a fork. Using a slotted spatula, transfer fish and vegetables to a serving platter, reserving liquid in skillet. Keep fish and vegetables warm while preparing sauce.

3. For sauce, stir together remaining broth and cornstarch. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in chives. Arrange fish and vegetables on couscous; spoon sauce over top. Makes 4 servings.

How it went: I actually used tilapia since I couldn't find frozen orange roughy or red snapper at my grocery store. This recipe was pretty easy and fairly quick, but it wasn't my favorite tasting meal ever. Very healthy, and good, just not great. Not sure if I'll ever make it again.