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Cranberry Catch of the Day

 Cranberry Catch of the Day
Most folks may not think of serving fish for Christmas. But a colorful cranberry sauce and pleasant pecan dressing make this entree elegant.
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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)
  • 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


  • 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.
  • Melt remaining butter; drizzle over fillets. Sprinkle with remaining
  • salt. Bake, uncovered, at 350° for 25-28 minutes or until fish

2 of 2

Cranberry Catch of the Day (continued)

Directions (continued)

  • 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 for 5 minutes or until berries pop. Stir in orange
  • peel. Serve with fish and stuffing. Yield: 6 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.