Cranberry Catch of the Day |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Most folks may not think of serving fish for Christmas. But a colorful cranberry sauce and pleasant pecan dressing make this entree elegant. Ingredients:
1-1/2 cups chopped celery |
1/2 cup chopped onion |
9 tablespoons butter, divided |
6 cups cubed bread |
3/4 cup chopped pecans |
1/3 cup orange juice |
1-1/2 teaspoons grated orange peel |
1 teaspoon salt, divided |
6 haddock, cod or halibut fillets (6 ounces each) |
orange-cranberry sauce: |
1/2 cup sugar |
2 teaspoons cornstarch |
1/2 cup water |
1/2 cup orange juice |
1 cup fresh or frozen cranberries |
2 teaspoons grated orange peel |
Directions:
1. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in. x 9-in. baking dish. Arrange fillets over stuffing.
2. Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, at 350° for 25-28 minutes or until fish flakes easily with a fork.
3. In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing. Yield: 6 servings.
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