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Saucy Poached Fish Recipe
|Dry sherry||1⁄4 Cup (4 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dry mustard||1⁄4 Teaspoon|
|Halibut steaks||4 (Fresh Or Frozen)|
|Canned sliced mushrooms||3 Ounce (1 Can)|
|Snipped parsley||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Calories 307 Calories from Fat 48
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 0.99 g5%
Trans Fat 0 g
Cholesterol 56.7 mg18.9%
Sodium 486.8 mg20.3%
Total Carbohydrates 23 g7.6%
Dietary Fiber 0.86 g3.4%
Sugars 1.7 g
Protein 38 g75.4%
Vitamin A 18.1% Vitamin C 16.6%
Calcium 10.2% Iron 16.6%
*Based on a 2000 Calorie diet
Stir in mustard.
Bring to boil; reduce heat.
Separate frozen fish; place fish in hot soup mixture.
Cook, covered, till fish flakes easily, about 10 minutes.
Carefully remove fish to warm platter.
Drain mushrooms; stir mushrooms and parsley into soup mixture.
Heat through; serve over fish and hot cooked rice.
Makes 4 servings.