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Dill Poached Fish With Cabbage

Dill Poached Fish With Cabbage


This simple, light meal is an easy weeknight fix — not to mention delicious, filling and low-calorie!

By Theresa Albert


1 1/2 lb. haddock or halibut, cut into 4 pieces
1 tbsp butter
1/2 cup green onion, chopped
1/4 cup fresh dill
2/3 cup low-sodium chicken broth
white peppercorns (to taste)
6 cups savoy cabbage, shredded
lemon wedges

  1. In a large, heavy skillet, melt butter over medium heat. Cook until onions are limp, about 3 minutes.
  2. Add broth, white peppercorns, fresh dill and enough water to cover fish; bring to a boil. Slide fish into liquid. Reduce heat, cover and simmer until fish is just translucent, 6-10 minutes. Do not overcook.
  3. Carefully remove fish from pan, place on serving plate and keep warm. Turn heat to high and add cabbage; cover and steam for 2-4 minutes. Remove cabbage to a platter and allow juices in pan to cook until reduced by half. Pour juice over fish and serve immediately with lemon wedges and dill-yogourt dressing.

Dill-Yogourt Dressing

1/2 cup plain, low-fat yogourt
1 tbsp extra-virgin olive oil
1/4 cup fresh dill, minced

Mix dressing ingredients in a small, nonreactive bowl. Great as a sauce or a dip.


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