Hake with Orange and Dill Sauce

Courtesy of UK Seafish Authority 4 Servings • 8 Min. Prep Time • 15 Min. Cook Time • Steamed rice and fresh asparagus spears.

Ingredients
Add 6 oz. hake steaks, fresh or defrosted
Add 1-1/4 c. fish or chicken broth
Add 1 Tbsp. fresh dill
Add 1 Tbsp. cornstarch
Add 5 Tbsp. fresh orange juice
Add 2 oranges,peeled and cut into segments
Add fresh dill for garnish

Directions:

1. Poach the hake steaks in the fish stock with the dill and seasoning for 8-10 min.

2. Drain, reserving the poaching liquid and transfer to a warmed serving dish.

3. Mix the cornstarch to a paste with the orange juice and add to the poaching liquid along with the orange segments.

4. Cook, stirring until thickened and hot.

5. Spoon some of the sauce over the fish and garnish with fresh dill. Serve remaining sauce separately.

Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Nutrition:

Calories: 220; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 78mg; Total Carbs: 13g; Fiber: 2g; Protein: 31g; Sodium: 168mg; Potassium: 925mg;

Wine Pairings:

Sauvignon Blanc, Chardonnay, Pinot Grigio