Midori's Poached Rockfish
- Number of Servings: 4
Ingredients
2 tbsp Butter, salted (melted)1.25 cup (10 fl oz) Chicken Broth or Bouillon1 clove Garlic1 small Onions, raw (sliced)3 tbsp Pimentos (chopped)1 cup Water4.0 fillet Sea Bass (fish)1 tsp Lea & Perrins, Worcestershire Sauce1 packets Stevia 1 tsp Lemon Juice 'Real Lemon' 100% juice2 Tbsp. Flour - Gold medal all purpose flour1 cup Ginger ale, diet, Great Value0.25 tsp peppercorns ground, (or 3 whole)1 tsp curry powder (yellow)
Thaw fish. Debone and remove skin.
In 10-inch skillet combine water, diet ginger ale, slices of small onion, Worcestershire sauce, peppercorns, and garlic. Bring to a gentle boil. Place fillets in the poaching liquid, cover and simmer for 5-10 minutes or until fish flakes easily when tested with a fork.
Carefully remove fish to warm platter.
Pimento Curry Sauce:
Melt butter in medium saucepan. Stir in flour. Gradually add chicken broth until smooth and thickened. Stir continually. Add chopped pimento, yellow curry powder, lemon juice, and stevia. Just heat through. Pour sauce over fish and serve.
Serving Size: 4 fillets (3 oz.)
Number of Servings: 4.0
Recipe submitted by SparkPeople user MIDORITHOMAS.
Number of Servings: 4.0
Recipe submitted by SparkPeople user MIDORITHOMAS.
Nutritional Info Amount Per Serving
- Calories: 206.2
- Total Fat: 8.7 g
- Cholesterol: 69.0 mg
- Sodium: 617.2 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.6 g
- Protein: 25.1 g
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