Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Tips

Poached Perch with Broccoli

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

4-6 ServingsPrep/Total Time: 30 min.

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.

2 of 2

Poached Perch with Broccoli (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.