1/2 pound orange roughy, haddock or red snapper fillets, 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 in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, parsley, salt, pepper and cumin. Cover and simmer for 2 minutes. Combine cornstarch and apple juice until smooth; gradually 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. Serve with fish mixture.