Poached Fish Fillets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 teaspoons cornstarch 1 3/4 cups Swanson® Chicken Stock 1/4 teaspoon dried dill weed, crushedGenerous dash ground black pepper 1 large carrot, cut into 2-inch matchstick-thin strips (about 1 cup)1 stalk celery, sliced (about 1/2 cup)1 medium onion, sliced (about 1 cup)1 pound fresh or thawed frozen firm white fish fillets (cod, haddock or halibut)
• Stir the cornstarch and 1/4 cup stock in a small bowl and set it aside.
• Heat the remaining stock, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
• Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Number of Servings: 2
Recipe submitted by SparkPeople user FFORREST.
• Heat the remaining stock, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
• Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.
Number of Servings: 2
Recipe submitted by SparkPeople user FFORREST.
Nutritional Info Amount Per Serving
- Calories: 185.4
- Total Fat: 3.4 g
- Cholesterol: 48.8 mg
- Sodium: 736.9 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.8 g
- Protein: 25.0 g