Most folks may not think of serving fish during the holidays, but a colorful cranberry sauce and pleasant pecan dressing make this entree very elegant.
—LINDA PATRICK HOUSTON, TX
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
1 1/2 cups chopped celery
1/2 cup chopped onion
9 tablespoons butter, divided
6 cups cubed bread
3/4 cup chopped pecans
1/3 cup orange juice
1 1/2 teaspoons grated orange peel
1 teaspoon salt, divided
6 haddock, cod or halibut fillets (6 ounces each)
ORANGE-CRANBERRY SAUCE
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange juice
1 cup fresh or frozen cranberries
2 teaspoons grated orange peel
1. Preheat oven to 350°. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in bread cubes, pecans, orange juice, peel and 1/2 teaspoon salt. Transfer to a greased 13x9-in. baking dish. Arrange fillets over the stuffing.
2. Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, 25-28 minutes or until fish flakes easily with a fork.
3. In a small saucepan, combine sugar and cornstarch; whisk in water and orange juice until smooth. Bring to a boil, stirring constantly. Add cranberries; cook 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing.