- 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.