A simple, yet elegant first course of white fish poached in seasoned wine and served chilled on a bed of lettuce, drizzled with a delicous honey-lemon sauce. This dish can also be served in larger portions as an entree, especially nice when the weather hot outside.

Sweet and Sour Poached Fish Appetizers

1/3 cup honey
1/4 cup lemon juice
1 clove garlic, minced
3/4 teaspoon salt - divided use
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
3 tablespoons minced parsley
1 cup water
1/2 cup dry white wine
1 cup sliced onion
1 lemon, sliced
1 bay leaf
1 1/2 pounds halibut, cod or other white fish, cut into appetizer-size portions
Lettuce leaves

1. In a blender, combine honey, lemon juice, garlic, 1/4 teaspoon salt, and pepper sauce; mix well. With blender running, slowly pour in oil. Add parsley and pulse in; set aside.
2. Bring water, wine, onion, lemon slices, 1/2 teaspoon salt, and bay leaf to boil in medium skillet. Add fish; cover and simmer, 6 to 8 minutes or until fish flakes when tested with fork. Let stand 5 minutes and gently remove fish from water.
3. Drizzle poched fish with half of the honey mixture (reserve half for serving) as soon as it is removed from poaching liquid. Cover and marinate in the refrigerator until cold.
4. Serve fish on lettuce-lined platter, drizzled with reserved honey-lemon mixture.

Makes 8 servings.

Nutritional Infomation Not Provided.

Recipe provided courtesy of National Honey Board.