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Poached Haddock
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Rating: 4.0/5 (23 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: English
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 216
% Daily Value**
Total Fat 6g
Saturated Fat 4g
Unsaturated Fat 1g
Cholesterol 81mg
Sodium 321mg
Total Carbohydrate 12g
Dietary Fiber 0g
Sugars 3g
Protein 27g
Vitamin A  9%Vitamin C  5%
Calcium  20%Iron  7%
Potassium  17%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Poached Haddock

Recipe Tags: Seafood Recipes

Date Added: January 07, 2016
Adjust the seasoning and serve the sauce with Hot Green Beans and Artichokes over the fish.


1 cup Water
1/2 cup Onion sliced thin
2 cups Low Fat Milk
1/4 teaspoon Salt Sea
Pepper dash
16 oz Fillets Of Haddock
1 1/2 tablespoons Butter
1 1/2 tablespoons Flour
1 cup Liquid From Poaching
20 Green Grapes
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1. In a large skillet, preferable stainless steel or enameled cast iron, bring the water and onion to a boil.

2. Add the milk, salt, and pepper, and add the fish fillets.

3. Reduce the heat and cook for 5 or 6 minutes.

4. Turn off the heat and remove the fillets to a warm platter.

5. Over medium heat, reduce the poaching liquid by half.

6. Meanwhile, prepare the sauce.

7. In a small saucepan, over medium heat, melt the butter.

8. Add the flour and cook for a minute, while whisking, to cook the flour.

9. Whisk in half the cup of poaching liquid.

10. The sauce will thicken immediately. Add the rest of the liquid and whisk well.

11. Add green grapes and return the sauce to a boil.

Comments on Poached Haddock Recipe:

Posted by a Visitor - September 17, 2009
this tastes amazing.. though I did find it was nice to make a little extra of the sauce to really cover the fish...
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Fish, Butter, Gluten, Iodine, Onion allergies.
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