Butterfish with Apples

Butterfish with Apples

Servings: 4

11.5” Sauté pan; 1 Qt. sauce pan

Nutritional Facts

  • Calories 401,2
  • Proteins 34,3 g
  • Fat 17 g
  • % Fat 38 %
  • Carbohidrates 28,2 g
  • Fiber 4,2 g
  • Cholesterol 112 mg
  • Sodium 257 mg


  • 1 Tbsp. Margarine, divided
  • 2 Granny Smith apples, cored, sliced
  • ½ Cup unsweetened apple juice
  • ½ Cup dry white wine, or water
  • 1 ½ Lbs. Butterfish, or Pacific Pompano
  • 3 Green onion, thinly sliced
  • 1 Tbsp. Flour
  • 1/2 Cup skim milk
  • 2 Tbsp. Nonfat dry milk
  • 2 Tsp. Dijon-style mustard


In large sauté pan over MEDIUM heat, melt ½ teaspoon margarine sauté apples until lightly golden on both sides and just starting to soften. Remove apple slices to plate.

Arrange fish in pan, placing apples on top; add apple juice and wine. Cover with Temp-Tone® control OPEN; cook until tone sounds. Reduce heat to LOW, CLOSE control and cook 8 to 10 minutes, until fish flakes easily when tested with a fork. Drain, reserving cooking liquid; transfer fish and apples to heated serving platter and keep warm.

In sauce pan over MEDIUM heat, melt remaining ½ tablespoon margarine; sauté onion briefly. Stir in flour; cook until bubbly, about 1 minute. Combine skim mik and dry milk; blend into onion and flour mixture, along with mustard and ¼ cup reserved cooking liquid. Cook and stir until thickened. Spoon sauce over fish and serve immediately.

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