Poached Fish With Lemon and Dill Recipe #94828
You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.
by Dancer^
25 min | 15 min prep
SERVES 4
- 1 (14 ounce) can vegetable broth
- 1/4 cup chablis or other dry white wine
- 1/4 teaspoon dried dill weed, crushed
- 4 thin lemon slices
- 1 1/2 lbs salmon steaks, 1 inch thick (about 4 steaks)
- Mix broth, wine, dill and lemon in skillet.
- Heat to boiling.
- Place fish in broth mixture.
- Cover and cook over low heat 10 minutes or until done.
- Discard poaching liquid.
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5 stars