Poached Haddock Fillet Recipes

HADDOCK FILLETS IN WHITE WINE

Haddock Fillets in White Wine image

Make and share this Haddock Fillets in White Wine recipe from Food.com.

Provided by ratherbeswimmin

Categories Healthy

Time 44m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs haddock fillets
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 cup all-purpose flour
1 tablespoon butter or 1 tablespoon margarine
1/4 cup chopped fresh parsley
2 tablespoons chopped green onions
1/2 cup dry white wine

Steps:

Sprinkle the fillets with salt and pepper.
Dredge the fillets lightly in flour.
Place the fillets in a greased 13x9 inch baking dish.
Dot with butter and sprinkle with parsley and green onions.
Pour the wine around the fillets in the baking dish.
Bake in a 400° oven for 12-14 minutes or until fish flakes.

Nutrition Facts : Calories 235.3, Fat 3.8, SaturatedFat 2, Cholesterol 99.7, Sodium 538.3, Carbohydrate 13.2, Fiber 0.7, Sugar 0.4, Protein 29.7

POACHED FISH FILLETS

Poached Fish Fillets image

Firm white fish fillets, carrot strips, sliced celery and onion are seasoned with dill and poached in Swanson's Vegetable Broth, then topped with a luxurious sauce made by thickening the flavorful poaching liquid, how delicious - I found this recipe in Campbell's Kitchen.

Provided by Chef mariajane

Categories Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 teaspoons cornstarch
1 3/4 cups swanson's vegetable broth
1 1/2 teaspoons dried dill weed, crushed
1 dash black pepper
1 large carrot, cut into matchstick-thin strips
1 stalk celery, sliced
1 medium onion, sliced
1 lb haddock (fresh or frozen) or 1 lb halibut (fresh or frozen)

Steps:

Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
Heat the remaininng broth, 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.

Nutrition Facts : Calories 160.3, Fat 1.7, SaturatedFat 0.4, Cholesterol 49.8, Sodium 437.7, Carbohydrate 13.2, Fiber 1.3, Sugar 3.6, Protein 22.1

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