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Poached Perch with Broccoli Recipe

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We live near Lake Erie and love to fish, and we consider this our favorite perch recipe. It's quick and easy to prepare and so delicious. Everyone who tastes it loves the tender fillets served with broccoli in a creamy garlic sauce. -Alyce Reed, Elyria, Ohio

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Poached Perch with Broccoli Recipe

Prep/Total Time: 30 min.

Yield: 4-6 Servings

30 30

Ingredients

1 pound fresh broccoli, cut into spears
3/4 cup water
1 small onion, sliced
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried tarragon
2 pounds perch fillets
GARLIC SAUCE:
1 cup mayonnaise
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam until crisp-tender; set aside and keep warm.
In a large skillet, combine the water, onion, bay leaf, salt and tarragon; bring to a boil. Reduce heat; add perch fillets in batches. Cover and cook until fish is firm and flakes easily with a fork. Remove fish and onions with a slotted spoon; keep warm. Discard bay leaf.
In a large bowl, combine the sauce ingredients. stir in 2-4 tablespoons cooking liquid until sauce reaches desired consistency.
Arrange broccoli on a serving platter; top with fish, onions and garlic sauce. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 433 calories, 31 g fat (4 g saturated fat), 149 mg cholesterol, 806 mg sodium, 5 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Poached Perch with Broccoli in Taste of Home February/March 2002, p27

Frozen Fish

A good way to freeze fish is to put the fish in a resealable plastic bag, fill the bag with water, press out the air and seal. This helps prevent freezer burn. —Delaine Butt, Leaf Rapids, Manitoba

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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