Cranberry Catch of the Day
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 6 servings.
Most folks may not think of serving fish for Christmas. But a colorful cranberry sauce and pleasant pecan dressing make this entree elegant.
Ingredients
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1-1/2 cups chopped celery
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1/2 cup chopped onion
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9 tablespoons butter, divided
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6 cups cubed bread
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3/4 cup chopped pecans
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1/3 cup orange juice
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1-1/2 teaspoons grated orange zest
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1 teaspoon salt, divided
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6 haddock, cod or halibut fillets (6 ounces each)
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ORANGE-CRANBERRY SAUCE:
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1/2 cup sugar
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2 teaspoons cornstarch
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1/2 cup water
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1/2 cup orange juice
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1 cup fresh or frozen cranberries
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2 teaspoons grated orange zest
Directions
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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 zest and 1/2 teaspoon salt. Transfer to a greased 13x9-in. baking dish. Arrange fillets over stuffing.
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2.
Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, 25-28 minutes or until fish flakes easily with a fork.
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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 zest. Serve with fish and stuffing.
Nutrition Facts
1 each: 473 calories, 29g fat (12g saturated fat), 63mg cholesterol, 801mg sodium, 45g carbohydrate (24g sugars, 4g fiber), 10g protein.
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