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Haddock Fillets with Cranberry-Ginger Butter Sauce

Haddock Fillets with Cranberry-Ginger Butter Sauce

 

This dish is a child of the holiday season. I don't usually have dried cranberries and crystallized ginger slices in the pantry, but last week I did so I thought to use them with fish in a new way. The result was both interesting and satisfying.

In addition to being a fresh take on simple haddock fillets, this is also a very quick dish to complete. A quick chop of the add-ins, a 20 minute simmer and the 2-minute cooking of the fish and you have your midweek supper on the table.

Haddock Fillets with Cranberry-Ginger Butter Sauce

Ingredients

  • 10 ounces haddock fillets
  • 1 1/2 cups fish broth, red shrimp broth or a mix of 3/4 cup white wine and 3/4 cup water
  • 1 tablespoon dried cranberries, chopped
  • 1 tablespoon crystalized ginger slices (about 4 pieces), sliced
  • 2 tablespoons flour
  • 1/2 tsp salt
  • 2 teaspoons butter
  • 1 teaspoon olive oil

Method

1. Wash the fillets and pat dry with paper towels. Set aside.

2. Place the broth, cranberries, ginger slices and butter in a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Keep warm while preparing the fish. 

3. Place the flour and the salt in a plastic food storage bag. Add the fillets, shake gently to coat, then remove the fillets, shaking off any excess flour. 

4. Place the oil in large heavy sauté pan or iron skillet. Heat until very hot but not smoking. 

5. Lay the fillets in the hot oil. Cook without disturbing for 90 seconds, then turn and cook another 30 seconds. Remove fillets to a warm serving platter. 

6. Spoon the cranberry-ginger butter sauce over the fillets and serve immediately.

Nutritional Estimate: 2 Servings. Per serving: 216 Calories; 19 g Total Carbs; 1 g Dietary Fiber; 8 g Sugars; 7 g Fat; 80 mg Cholesterol; 70 mg Sodium; 28 g Protein. Weight Watchers: 5 points.

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