Sweet-and-Sour Fish
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per each of 6 servings: about | - |
| cal | 228 |
| pro | 28 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 9 g |
| fibre | 0 |
| chol | 70 mg |
| sodium | 453 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 3 |
| vit A | 16 |
| vit C | 5 |
| folate | 5 |
The combination of this delicious fish with the tangy sauce makes a light and simple dish that's ideal for relaxed entertaining.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 lb pickerel fillets or tilapia fillets
- 1 tbsp chopped fresh dill
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 small onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 cup chicken stock or vegetable stock
- 1/4 cup white wine
- 1/4 cup lemon juice
- 2 tbsp cider vinegar
- 2 tbsp liquid honey
- 1 tsp cornstarch
- 1 handfull fresh dill sprigs
Preparation
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.
Source : Canadian Living Magazine: October 2003
- Keywords : Dinner; Main Course; Fish; Skillet;
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