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Sherry Poached Fish With Oranges Recipe
|Fish fillets||7 Ounce|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Green onions||2 , minced|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Orange juice||2 Tablespoon|
|Orange||1 , zest slivered|
Serving size: Complete recipe
Calories 1105 Calories from Fat 721
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 49.7 g248.4%
Trans Fat 0 g
Cholesterol 393.7 mg131.2%
Sodium 1393.5 mg58.1%
Total Carbohydrates 42 g14%
Dietary Fiber 4.7 g18.9%
Sugars 24.2 g
Protein 37 g74.3%
Vitamin A 50% Vitamin C 162.5%
Calcium 26.9% Iron 3.8%
*Based on a 2000 Calorie diet
Pat fish dry with paper towels.
Place in single layer in two 9 x 13-inch baking dishes.
Sprinkle with salt and cover with Sherry.
Bake covered 10 to 15 minutes, or until fish loses its translucency.
Transfer fillets to platter.
Pour liquid into saucepan and reduce over medium-high heat to 2/3 cup.
Melt butter in small saucepan over medium heat.
Add onion and saute until limp.
Remove from heat and stir in reserved poaching liquid, cream, orange juice and zest.
Return to burner, bring to simmer over low heat and cook 5 minutes, stirring frequently.
Return fillets to baking dish and cover with sauce.
Dish may be covered and refrigerated at this point.
Remove from refrigerator 2 hours before reheating.