RECIPE: T&T Poached Haddock with Dill Sauce

littleonefbJuly 15, 2007

Made this for dinner last night for the first time. What a delightful surprise this meal was, simple, easy, can be served hot or cold. Not only was it a wonderful meal, but on a hot summer's night wiht the AC not working, it didn't heat up the kitchen either.


From Try foods intl. inc., America's favorite recipes


1/2 cup non-fat plain yogurt

3 tablespoons low fat mayonnaise

1/2 cup cucumber, peeled, seeded and chopped

1 tablespoon fresh dill, chopped

4 haddock fillets

3 cups water

1/2 cup white wine

In a bowl, mix yogurt, mayonnsaise, cucumber, and dill. Season with pepper and salt if you desire.

Chill for aat least 1 hour.


In a large skillet, bring 3 cups water and the wine to a boil.

Add fish; simmer until fish flakes easily with a fork; about 10 minutes per inch of thickness.

Haddock may be served hot or chilled with the sauce spooned over the fish.

My changes.

Added only pepper to the sauce and doubled the sauce recipe.

Simmered the fish by spooning the liquid over the fish for about 5 minutes and then covered skillet for about 5 minutes.

Served fish hot with sauce on top, with a side of steamed baby carrots and a salad of romaine lettuce, very thin sliced cucumbers and a small amount of the sauce as a salad dressing on the salad.

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