Wine Poached Bluefish With Onion And Dill
|Bluefish||1 , scaled and cleaned|
|Yellow onion||1 Medium, chopped fine|
|Parsley sprigs||6 Large|
|Dry white wine||2 Cup (32 tbs)|
|Unsalted margarine||1 Tablespoon|
|Pepper||1⁄4 Teaspoon (White Or Black)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Dill sprigs/Parsley sprigs||2|
Preheat the oven to 350°F.
Lay the bluefish on a greased rack set in a 13"x 9"x 2" baking pan.
Fill the fish cavity with half of the onion, parsley, and dill.
Layer the remaining onion, parsley, and dill on top of the fish.
Pour in the wine and cover the pan snugly with aluminum foil.
, Bake the fish for 35 to 40 minutes or until it flakes when tested with a fork.
Transfer to a heated platter, taking care not to dislodge the herbs on top.
Remove the parsley and dill from the fish cavity.
In an electric blender or food processor, puree the herbs with 1 cup of the poaching liquid.
In a small heavy saucepan, melt the margarine over moderate heat.
Blend in the flour, add the herb wine mixture and cook, stirring constantly, for 3 minutes or until thickened.
Whisk in the sour cream and heat 1 to 2 minutes longer (do not boil or the sauce will curdle).
Garnish the fish with lemon slices and sprigs of dill or parsley, if you like.
Pass the sauce separately.
Serving size: Complete recipe
Calories 951 Calories from Fat 268
% Daily Value*
Total Fat 30 g46.5%
Saturated Fat 10.3 g51.5%
Trans Fat 0 g
Cholesterol 118.4 mg39.5%
Sodium 181.7 mg7.6%
Total Carbohydrates 49 g16.3%
Dietary Fiber 3.6 g14.6%
Sugars 6.8 g
Protein 36 g71.8%
Vitamin A 47.5% Vitamin C 39.9%
Calcium 15% Iron 23.9%
*Based on a 2000 Calorie diet