| This recipe is liked by 1 person(s). |
Poached Fish with Greek Sauce
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Southern Living 1991
| 2 tblsp | chopped onion |
| 2 sprigs | fresh parsley |
| 1/2 | bay leaf |
| 1/8 tsp | salt |
| 4 | whole peppercorns |
| 1/2 cup | Chablis or other dry white wine |
| 1/2 cup | water |
| 4 (4 oz) | skinned flounder fillets or other lean white fish |
| Greek sauce | |
| Combine first 7 ingredients in large skillet and bring to a boil. Add fillets and cook until fish turns opaque. Remove from heat and let stand 3-5 minutes until cooked through. Remove to a serving dish; reserve liquid for sauce. Yield: 4 servings Greek Sauce | |
| 1/4 cup | mayonnaise |
| 1/4 cup | yogurt |
| 1/4 cup | minced fresh parsley |
| 2 tblsp | lemon juice |
| 1/8 tsp | freshly ground pepper |
| 1/8 tsp | garlic powder |
| 2 tblsp | reserved poaching liquid |
Combine all ingredients in a small bowl, stir well. Yield: 3/4 cups
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.