Sweet-and-Sour Fish
The combination of this delicious fish with the tangy sauce makes a light and simple dish that's ideal for relaxed entertaining.
Servings: 4 to 6
Ingredients:
| 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 | trace |
| chol | 70 mg |
| sodium | 453 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 16% |
| vit C | 5% |
| folate | 5% |
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2 tbsp (25 mL) extra-virgin olive oil
2 lb (1 kg) pickerel or tilapia fillets
1 tbsp (15 mL) chopped fresh dill
1/2 tsp (2 mL) each salt and pepper
1 small onion, thinly sliced
2 cloves garlic, thinly sliced
1 cup (250 mL) chicken or vegetable stock
1/4 cup (50 mL) white wine
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) cider vinegar
2 tbsp (25 mL) liquid honey
1 tsp (5 mL) cornstarch
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.
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