Source: dLife

A delicate light and healthy white fish, seasoned with lemon, pepper and chives.

Servings

1 lb orange roughy fillet , about ½ inch thick (or red snapper)
1 lb Asparagus, fresh
14.5 floz chicken broth, low sodium
2 tsp fresh lemon peel , finely shredded
1 tsp black pepper
1 medium yellow bell peppers , cut into bite size strips
4 tsp Cornstarch
2 tbsp fresh chives , snipped
2 cup Couscous, cooked (or rice)

1 Thaw fish if frozen, and rinse. Cut the fish into four serving size portions, and set aside.
2 Snap off woody bases from asparagus, and discard. Cut the asparagus into two halves.
3 In a large skillet combine the lemon peel, black pepper, and 1 cup of the broth. Bring the broth to a boil and reduce heat.
4 Carefully add the asparagus and fish. Cover and cook over medium heat for 4 minutes, then add the yellow pepper.
5 Cover and cook for two minutes more, until the fish flakes easily with a fork. Remove fish and vegetables using a slotted spatula.
6 Reserve the liquid remaining in the skillet. Vegetables should be kept warm.
7 Stir together cornstarch and the remaining broth. Stir the cornstarch mixture into the liquid in the skillet.
8 Cook and stir the mixture until thick and bubbly. Cook stirring for two more minutes, adding in the chives.
9 Arrange the fish and vegetables on the couscous or rice, and top with the sauce mixture.