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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fish Fillets With Grapes & Celery Recipe

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This recipe for Fish Fillets With Grapes & Celery is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups water
1 tbsp white vinegar
2 tsp lemon juice
2 tsp thyme fresh or dried
1/2 cup celery chopped ( stalks and leaves)
1 bay leaf
2 lbs white fleshed fish fillets such as sole, flounder, halibut
3 tbsp butter
1/4 cup flour
3/4 cup poaching liquid
1 cup chicken broth
1 cup Thompson seedless grapes
1 cup small slices, celery barely cooked
Directions:
Directions:
Put water, vinegar, lemon juice, salt , thyme chopped celery and bay leaf into a sauce pan large enough to hold fish in single layer. Bring the poaching liquid to a boil, reduce heat and simmer for 2-3 minutes depending on how thick the fillets are. Check for doneness, cut with small knife into thickest part of fish, if it looks opaque, it is done. Gently remove, keep warm on serving platter, reserve 3/4 cup of liquid. Strain poaching liquid. Melt the butter in small sauce pan; stir flour into melted butter for 1 minute. Stir in poaching liquid, and broth, stir until thickened and smooth. Stir in grapes and celery, heat breifly. Spoon sauce over fish and serve. Serves: 6-8 Prep: 35-40 min.
Number Of Servings:
Number Of Servings:
about 6 to 8
Preparation Time:
Preparation Time:
about 35 to 40 minutes
Personal Notes:
Personal Notes:
Barbara is great granddaughter of George Osmon who lived and hunted in Arkansas a 100 years ago where Red River and White River meet, and where the Osmon's meet in October each year (in Ark.).

 

 

 

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