4 green onions, chopped 5 cloves garlic, minced
2 tablespoons olive or vegetable oil
1 (14.5 ounce) can chicken broth 2 tablespoons dried parsley flakes 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin 2 tablespoons cornstarch 1/2 cup apple juice
1/2 pound fresh or frozen orange roughy, haddock or red snapper fillets, thawed and cut into 1-inch pieces
1 medium tomato, seeded and chopped
1 cup chopped fresh broccoli florets
8 ounces uncooked thin spaghetti 1/4 cup sliced ripe olives
In a large skillet, saute onions and garlic in oil until tender. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; pour into the skillet. cook and stir for 1-2 minutes or until thickened.
Stir in the fish, tomato and broccoli. Cover and cook for 2 minutes or until fish easily flakes with a fork. Meanwhile, cook spaghetti according to package directions; drain and toss with olives. Top with fish mixture.