Herbed pear sauce for fish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh Bartlett pear | |
| 3 | tablespoons | Fresh lemon juice |
| 1¼ | cup | Water |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| ⅛ | teaspoon | Celery seed |
| ⅛ | teaspoon | Garlic salt |
| Few dashes white pepper | ||
| ¼ | cup | Butter |
| 1½ | tablespoon | Cornstarch |
| ¼ | cup | Chopped parsley |
| 1½ | pounds | Fresh fish fillets: haddock, |
| Salmon, halibut or | ||
| Swordfish | ||
Directions
Pare, halve & core pear: cut lengthwise into slices. Coat with lemon juice & set aside. Combine water, bay leaf, salt, thyme, celery seed, garlic salt & pepper in saucepan; bring to a boil. Simmer, covered, 10 minutes, strain. Melt butter in same saucepan; blend in cornstarch, then stir in hot liquid. Cook, stirring; until mixture comes to a boil & thickens. Mix in pears, along with lemon juice; heat through. Just before serving, add parsley. Serve over hot cooked fish fillets.
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