Sweet-and-Sour Fish

Author: Canadian Living

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

  • 2 tablespoons extra-virgin olive oil
  • 2 lbs pickerel fillets
  • 2 lbs tilapia fillets
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small onion thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 cup chicken stock
  • 1 cup vegetable stock
  • 1/4 cup white wine
  • 1/4 cup lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons liquid honey
  • 1 teaspoon cornstarch
  • 1 handfull fresh dill sprig

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
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet-and-Sour Fish

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