Low-Point Butter Poached Haddock

Did I say poached in "butter"? No wonder I love this! A wonderful light and mild fish poached in butter and fresh parsley. The taste is magnifico and leftovers, unheard of! Enjoy!


Low-Point Butter Poached Haddock
Ingredients:
- 3, 4 oz. Haddock (I bought a bag in the freezer section at the grocery store. Feel free to use recipe with Swai, Flounder, or Tilapia as well.)
- 4 Tbs butter (I used Imperial stick butter)
- salt
- pepper
- 1 or 2 Tbs fresh parsley, chopped small
In a large skillet or sauce pan, heat butter over low to medium heat. Meanwhile, slice the Haddock into bite-size chunks. When the butter is pretty much melted, toss in the fish, parsley, and a pinch of salt and pepper (to taste). Stir and let cook very slowly and gently in the butter until the fish has turned opaque and flakes with a fork, approximately 8 to 10 minutes. Keep the heat low enough that the butter does not brown. Remove fish and place on cooked angel hair with a little olive oil (or any side dish you'd prefer). Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 3
Serving size - 1
Points per serving - 3.5

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