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From the Kitchen of: Carole from Upstate NY
A tasty steamed Fish dish at 201 calories per serving
| 1 | lb. | fresh or frozen Lean White Fish |
| 1 | med. | Carrot, cut into thin slices |
| 1 | Stalk | Celery, cut into thin slices |
| 1 | c. | Skim Milk |
| 1 | Tbsp. | Cornstarch |
| 1/4 | tsp. | Salt |
| 1/4 | tsp. | Dried Dillweed |
Cut fresh or thawed fish into four portions. Place a rack in a 10" skillet with a tight-fitting lid. Add water until it almost reaches rack. Bring water to boiling. Place Fish on rack. Cover pan and steam 12-14 minutes or until fish flakes easily with a fork. Meanwhile, for sauce, in a saucepan cook carrot and celery in a small amount of boiling water about 5 minutes or until crisp-tender; drain. In the same saucepan combine milk, cornstarch, salt and dillweed. Cook and stir until thickened and bubbly. Then cook and stir 2 minutes more. Add vegetables and heat through. Carefully transfer fish from the rack to a serving platter. Serve sauce over the fish. Makes 4 servings.