Poached Hoki Recipe - Cooking Index
Poached Hoki Recipe - Cooking Index
| 1 lb | Hoki fillets | |
| 1/2 cup | Chopped celery and leaves | |
| 1/2 cup | Sliced onion | |
| 2 teaspoons | Olive oil | |
| 1/8 teaspoon | Freshly-ground black pepper | |
| 1 | Tomato - sliced | |
| 1 | Lemon - sliced | |
| 1 | Bay leaf (large) | |
| 1/4 cup | Water | |
| 1/2 teaspoon | Sugar | |
| 1 teaspoon | Cider vinegar |
Cut fillets crosswise into strips about 1/2-inch wide. In a large skillet, cook celery and onion in oil until tender. Arrange fish over vegetables. Sprinkle with pepper. Cover fish with tomato and lemon slices.
Combine water, sugar, vinegar and bay leaf. Pour over fish mixture. Cover and simmer 8 to 10 minutes or just until fish flakes easily. Remove bay leaf before serving.
Microwave this dish, to cut cooking time by half.
This recipe yields 4 servings.
NUTRITIONAL ANALYSIS PER SERVING: Calories- 148; Protein- 22 g.; Iron- 0.9 mg.; Fat- 3 g.; Sodium- 83 mg.; Cholesterol- 73 mg.; (18% calories from fat).
Source:
National Marine Fisheries Service
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