Wednesday, March 26, 2008


Fish is a quick, easy dinner that always seems to sit lightly - you just never feel overstuffed, as often happens with beef!

Last night, this was just what I needed. A couple of haddock fillets, some rice and seasonings, and we were all set!


1 lb. Haddock fillets, cut into 2" long segments
1/4 cup diced carrots (2 medium)
1/4 cup diced celery (about 3 ribs)
3 chopped green onions
1/4 cup butter
1 tbsp cornstarch
1/2 cup whipping cream

1/2 cup milk
2 tbsp. sherry
salt & pepper to taste

Melt 2 tbsp butter in a skillet. Cook fish until done (this thick piece took about 5 minutes per side, but I've had plenty which were done in 2). Remove fish to warm plate, and cover. Add remaining 2 tbsp. butter to skillet, and add the veggies. Saute about 3 to 5 min
utes, until tender. Whisk in cornstarch, then cream, milk and sherry. Add just a tiny bit of salt and freshly ground pepper. Heat until thickened, then add the fish back to the sauce to reheat. Serve with rice.

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