Russian Pickled Whitefish
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
whitefish
fillet (about 6 oz each) |
* |
| 1 | each |
onions
thinly |
|
| 1 | tablespoon |
prepared mustard
|
|
| 1 | teaspoon |
coriander seeds
whole |
|
| 1 | teaspoon |
garlic
minced |
|
| 1 | cup |
white wine
|
*
|
| ¼ | cup |
vinegar
|
|
| ¼ | cup |
water
|
|
| 2 | tablespoons |
dill weed
chopped, fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
whitefish
fillet (about 6 oz each) |
* |
| 1 | each |
onions
thinly |
|
| 15 | ml |
prepared mustard
|
|
| 5 | ml |
coriander seeds
whole |
|
| 5 | ml |
garlic
minced |
|
| 237 | ml |
white wine
|
*
|
| 59 | ml |
vinegar
|
|
| 59 | ml |
water
|
|
| 3E+1 | ml |
dill weed
chopped, fresh |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Preheat oven to 375℉ (190℃).
Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside.
Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot.
Place over high heat, quickly bring to a boil and pour over the whitefish fillets.
Cover the baking dish and place in the oven for 5 minutes.
Remove from the oven, let cool to room temperature and place in the refrigerator.
Serve chilled.
