Poached Fish with Tangerine Sauce 'N' Lemony Bread Cups Recipe

Quick Recipe Facts

Best with Sunkist® Lemons, Tangerines
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This is a great dish, your family and friends will enjoy. Poached Fish with Tangerine Sauce 'N' Lemony Bread Cups is a wonderful blend of lemon, tangerines, celery, onion and mushrooms. And the bread cups are delicious in addition to being a great serving idea!


  • 1 1/2 cups water
  • 1 fresh Sunkist® lemon, juiced
  • 1 lb. fresh or frozen cod or sole filets
  • 1 cup celery, sliced diagonally (1 inch thick)
  • 1 medium onion chopped
  • 1/4 cup butter or margarine
  • 2 chicken bouillon cubes
  • 1/4 lb. fresh mushrooms
  • 2 Tbsp. flour
  • 2 cups milk
  • 1 Sunkist® tangerine, zested
  • 3 Sunkist® tangerines, peeled, segmented, seeded
  • 1 Tbsp. chopped parsley

  • Lemony Bread Cups
  • 12 slices white bread, crusts removed
  • 1/3 cup butter or margarine, melted
  • 1 Sunkist® lemon, zested

Instructions: (Makes 6 servings)

  • In a 10 inch skillet, combine water and lemon juice, bring to a boil. Add frozen fish, reduce heat. Cover and simmer for 20 minutes, or until fish flakes easily with a fork. Discard poaching liquid, cut fish into bite sized pieces.
  • In same skillet, sauté celery and onion in butter with bouillon until just tender. Add mushrooms, cooking a few minutes more. Remove from heat, stir in flour, gradually blend in milk. Cook over medium heat, stirring until thickened. Add cooked fish, tangerine zest, segments and parsley.
  • Lemony Bread Cups: Flatten each slilce of bread with rolling pin. Combine butter and lemon zest. Lightly brush butter mixture on both side of bread. Gently press bread into 12 (2 1/2 x 1/4 inch) muffin cups. Bake at 400 degrees for 10 to 15 minutes until lightly browned. Remove from pan, cool on wire racks.

  • To Serve: Spoon fish mixture in lemony bread cups (2 per serving), garnish with lemon wedges and parsley.