Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The caraway is left whole in this recipe so that its flavor is gentle. Caraway, dill, and lemon give this complete meal a Scandinavian feel. Any thick cut of a white fish, such as halibut, snapper, or haddock, is a good choice.
Ingredients[]
- 1 tablespoon chopped fresh dill
- 1 teaspoon grated lemon rind
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless halibut or other firm white fish fillets
- 5 cups cubed red potato (about 1 3/4 pounds)
- 1/2 cup 2% reduced-fat milk
- 1/4 cup chopped fresh chives
- 2 teaspoons prepared horseradish
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon vegetable oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon caraway seeds
- 1 cup shredded peeled Granny Smith apple (about 3/4 pound)
- 6 cups very thinly sliced red cabbage
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 1 1/2 tablespoons fresh lemon juice
Directions[]
- To prepare fish, combine first 4 ingredients, and rub over fish.
- Cover and chill 1 hour.
- To prepare potatoes, place potatoes in a large saucepan; cover with water.
- Bring to a boil; cook 12 minutes or until very tender.
- Drain.
- Return potato to pan.
- Add milk and next 4 ingredients; mash with a potato masher to desired consistency.
- Keep warm.
- To prepare cabbage, heat oil in a large nonstick skillet over medium-high heat.
- Add onion and caraway; sauté 3 minutes.
- Add apple; sauté 2 minutes.
- Add cabbage, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook 5 minutes or just until tender.
- Keep warm.
- Preheat broiler.
- Place fish on a broiler pan coated with cooking spray; broil 10 to 12 minutes or until fish flakes easily when tested with a fork.
- Drizzle lemon juice over fish.
- Serve with potatoes and cabbage.
Yield: 4 servings (serving size: 1 fillet, 1 cup potato, and 1 cup cabbage)