Cranberry Catch of the Day Recipe

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

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

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

Directions

Preheat oven to 350°. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13x9-in. baking dish. Arrange fillets over stuffing.
Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, 25-28 minutes or until fish flakes easily with a fork.
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 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 each: 473 calories, 29g fat (12g saturated fat), 63mg cholesterol, 801mg sodium, 45g carbohydrate (24g sugars, 4g fiber), 10g protein.

  • 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
  1. Preheat oven to 350°. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13x9-in. baking dish. Arrange fillets over stuffing.
  2. Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, 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 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

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