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Sweet and Sour Poached Fish Appetizers recipe

A simple, yet elegant first course of whitefish poached in seasoned wine and served chilled on a bed oflettuce, drizzled with a delicous honey-lemon sauce. This dishcan also be served in larger portions as an entree, especiallynice when the weather hot outside.

Recipe: Sweet and Sour PoachedFish 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-sizeportions
Lettuce leaves

  • In a blender, combine honey, lemon juice,garlic, 1/4 teaspoon salt, and pepper sauce; mix well. With blenderrunning, 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. Addfish; cover and simmer, 6 to 8 minutes or until fish flakes whentested with fork. Let stand 5 minutes and gently remove fishfrom water.
  • Drizzle poched fish with half of the honeymixture (reserve half for serving) as soon as it is removed frompoaching liquid. Cover and marinate in the refrigerator untilcold.
  • Serve fish on lettuce-lined platter, drizzledwith reserved honey-lemon mixture.

    Makes 8 servings.

    Nutritional Infomation Not Provided.

    Recipe provided courtesy of National HoneyBoard.

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  • Comments

    1 Comment


    This was absolutely one of the best dishes i have made in a long time. This sweet and sour chicken does taste just like something you had ordered from your favorite Chinese restaurant probably better. This recipe is definately a keeper. And by the way your house smells delicious while its baking I just have to say that I love this recipe more than I love certain people in my family. ?? Thanks so much! It s definitely a keeper in my recipe book!

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