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Lean poached fish and a low-fat yogurt sauce make this a delicious pasta recipe for those who want to lighten up their meals.




  • Thaw fish, if frozen. Measure thickness of fish fillets.

  • In a large skillet bring wine or broth to boiling. Add fish. Return to boiling; reduce heat. Cover and simmer until fish just begins to flake when tested with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Drain fish; discarding liquid. Cut fish into bite-size pieces.

  • Meanwhile, cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.

  • In a large mixing bowl stir together yogurt, celery, Worcestershire sauce, mustard, salt, and red pepper. Add fish and pasta. Toss gently to coat. Spoon pasta mixture into four au gratin dishes.

  • Toss together Parmesan or Romano cheese, bread crumbs, 1 tablespoon chives, and margarine or butter. Sprinkle crumb mixture over pasta mixture. Sprinkle with paprika.

  • Bake in a 400 degree F oven about 15 minutes or until heated through and crumbs are golden. If desired, garnish with additional chives. Makes 4 main-dish servings.

Nutrition Facts

344 calories; 7 g total fat; 3 g saturated fat; 42 mg cholesterol; 507 mg sodium. 30 g carbohydrates; 24 g protein;


1 Ratings
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