Sweet and Sour Poached Fish Appetizers
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 entrée, especially nice when the weather hot outside.
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
- 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.
- 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.
- 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.
- Serve fish on lettuce-lined platter, drizzled with reserved honey-lemon mixture.
Makes 8 servings.
Recipe provided courtesy of National Honey Board.