Sweet & Sour Poached Fish Appetizers

Makes 8 servings

  • 1/3 cup honey
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup olive oil
  • 3 Tablespoons minced parsley
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 cup sliced onion
  • 1 lemon, sliced
  • 1 bay leaf
  • 1-1/2 lbs. halibut, cod or other white fish, cut into appetizer-size portions
  • Lettuce leaves

In a blender, combine honey, lemon juice, garlic, 1/4 teaspoon salt, and pepper sauce; mix well. With blender running, slowly pour in oil. Add parsley and pulse in; set aside. Bring water, wine, onion, lemon slices, 1/2 teaspoon salt, and bay leaf to boil in medium skillet. Add fish; cover and simmer, 6 to 8 minutes or until fish flakes when tested with fork. Let stand 5 minutes and gently remove fish from water. Drizzle poched fish with half of the honey mixture (reserve half for serving) as soon as it is removed from poaching liquid. Cover and marinate in the refrigerator until cold. Serve fish on lettuce-lined platter, drizzled with reserved honey-lemon mixture.

Recipe courtesy of the National Honey Board.

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