Haddock with Creamy Red Pepper Sauce
1 to 1 1/2 pounds fish fillets
1 medium red bell pepper, finely chopped (reserve a few strips of red bell pepper for garnish, if desired)
2 tablespoons butter
1 tablespoon finely minced onion
2 cups water
3 tablespoon dry sherry
1/2 cup sour cream
1/4 cup milkdash salt, or to taste
1/2 teaspoon chicken bouillon granules or base
- If using large fillets, cut into 4 to 6 serving size pieces.
- In saucepan over medium-low heat, melt butter; add red pepper and onion then cook until tender.
- In a large skillet over medium heat, heat water and sherry to boiling. Add fish; bring to a boil. Reduce heat to low; cover and simmer for 8 to 12 minutes, or until fish flakes easily with a fork. Remove fish from liquid and place on platter.
- Into the red pepper mixture in saucepan; stir sour cream, milk, salt, and chicken bouillon. Heat through. Pour sauce over fish and garnish with strips of red pepper, if desired.
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