Sweet-and-Sour Fish 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



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


  • Iron 3.0
  • Folate 5.0
  • Calcium 2.0
  • Vitamin A 16.0
  • Vitamin C 5.0
Share X
Lunch & Dinner

Sweet-and-Sour Fish