Tangy Thyme Fish

From BHG. Per serving: 236 calories, 13 g fat, 50 mg cholesterol, 3 g carb, 0 g fiber, 24 g protein.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb salmon fillet, 1/2 to 3/4 inch thick (may also use sole, flounder, cod, or orange roughy)
• 1  cup chicken broth
• 1⁄4 cup  chopped onion
•  pepper, to taste
• 1⁄8-1⁄4 teaspoon dried thyme
• 2  tablespoons cold water
• 1  teaspoon cornstarch
• 1⁄4 cup  buttermilk  ranch salad dressing (original-style)
• 2  tablespoons  snipped fresh parsley

Directions

1. Rinse fish; pat dry.
2. In a 10-inch skillet, add broth, onion, pepper, and thyme; bring to a boil.
3. Place fish in skillet, tucking under any thin edges so fish cooks evenly.
4. Return to simmering.
5. Cover and simmer until fish flakes easily when tested w/ a fork.
6. Remove fish to a platter and keep warm.
7. Bring liquid in skillet to a boil; boil, uncovered, over medium-high heat for 3-5 minutes or until reduced to 1/2 cup.
8. In a small bowl or cup, mix together the water and cornstarch; stir into liquid in skillet.
9. Cook and stir until thickened and bubbly.
10. Cook and stir 2 more minutes.
11. Stir in salad dressing and parsley.
12. Serve sauce over fish.