You are here

Poached Fish With Lime Sauce

admin's picture
  Halibut/Cod/other fish steaks 1 Pound, frozen (Fresh Or Frozen)
  Water 1 Cup (16 tbs)
  Sliced green onions 2 Tablespoon
  Finely shredded lime peel 1⁄4 Teaspoon
  Lime juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Dried rosemary 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Plain low-fat yogurt 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon

Thaw fish, if frozen.
Cut into 4 serving-size portions.
Measure thickness of fish.
In a large skillet combine water, green onions, lime peel, lime juice, salt, rosemary, and pepper.
Bring to boiling.
Carefully add fish.
Return to boiling; reduce heat.
Cover and simmer till fish just flakes with a fork.
Allow 4 to 6 minutes for each 1/2-inch thickness of fish.
Using a large slotted spatula, transfer fish to a serving platter, leaving cooking liquid in skillet.
Keep fish warm.
For sauce, bring liquid in skillet to boiling.
Boil about 1 minute or till reduced to 3/4 cup.
Stir together yogurt and cornstarch; add to cooking liquid.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Ladle sauce over the fish.

Recipe Summary


Rate It

Your rating: None
Average: 4 (11 votes)