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Cranberry Catch of the Day Recipe
Cranberry Catch of the Day Recipe photo by Taste of Home

Cranberry Catch of the Day Recipe

Publisher Photo
Most folks may not think of serving fish for Christmas. But a colorful cranberry sauce and pleasant pecan dressing make this entree elegant.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 cups chopped celery
  • 1/2 cup chopped onion
  • 9 tablespoons butter, divided
  • 6 cups cubed bread
  • 3/4 cup chopped pecans
  • 1/3 cup orange juice
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon salt, divided
  • 6 haddock, cod or halibut fillets (6 ounces each)
  • ORANGE-CRANBERRY SAUCE:
  • 1/2 cup sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 1/2 cup orange juice
  • 1 cup fresh or frozen cranberries
  • 2 teaspoons grated orange peel

Nutritional Facts

1 serving (1 each) equals 473 calories, 29 g fat (12 g saturated fat), 63 mg cholesterol, 801 mg sodium, 45 g carbohydrate, 4 g fiber, 10 g protein.

Directions

  1. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in. x 9-in. baking dish. Arrange fillets over stuffing.
  2. Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, at 350° for 25-28 minutes or until fish flakes easily with a fork.
  3. In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing. Yield: 6 servings.
Originally published as Cranberry Catch of the Day in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p43

Nutritional Facts

1 serving (1 each) equals 473 calories, 29 g fat (12 g saturated fat), 63 mg cholesterol, 801 mg sodium, 45 g carbohydrate, 4 g fiber, 10 g protein.

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

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