Poached Fish Fillets

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Poached Fish Fillets calories by ingredient
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Number of Servings: 2


    4 teaspoons cornstarch
    1 3/4 cups Swanson® Chicken Stock
    1/4 teaspoon dried dill weed, crushed
    Generous 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.

TAGS:  Fish | Dinner | Fish Dinner |

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