The combination of this delicious fish with the tangy sauce makes a light and simple dish that's ideal for relaxed entertaining.
- Portion size 6 servings
- Credits : Canadian Living Magazine: October 2003
Ingredients
Method
In large nonstick skillet, heat oil over medium-high heat. Sprinkle fish with dill, salt and pepper. Fry fish, in batches and turning once, until crisp and golden and fish flakes easily when tested, 8 minutes. Transfer to warmed platter; cover and keep warm.
Reduce heat to medium. Add onion and garlic to pan; fry until softened and golden, about 4 minutes. Add 3/4 cup (175 mL) of the stock, wine, lemon juice, vinegar and honey; boil for 2 minutes, scraping up any brown bits from pan. Whisk remaining stock with cornstarch; whisk into pan and cook until thickened and glossy, about 2 minutes. Spoon over fish. Garnish with dill sprigs.
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 453 mg
- Protein 28 g
- Calories 228.0
- Total fat 8 g
- Cholesterol 70 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 16.0
- Vitamin C 5.0
