Cranberry Catch of the Day

This recipe is from Taste of Home's Best Holiday Recipes of 2008


Ingredients

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 oz each)

Orange-Cranberry Sauce Ingredients:
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


Directions:

In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in the bread cubes, pecans, orange juice, orange peel and 1/2 teaspoon salt. Transfer to a greased 13-in x 9-in x 2-in baking dish. Arrange fillets over stuffing.

Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake uncovered at 350 degrees for 25-28 minutes or until fish flakes easily with a fork.

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 for 5 minutes or until berries pop. Stir in orange peel. Serve with fish and stuffing.

We made this recipe for the first time for a party we had for Christmas with some of our friends. We substituted orange roughy fillets, because we like the taste of the roughy and it was all we had. I thought that the stuffing was excellent and that overall it was a very interested and unusual dish. I give it 4 out of 5 stars. My husband gives it a 3 out of 5.