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Lemon-Rosemary Haddock




Source of Recipe


Internet


List of Ingredients




1-1/2 pounds haddock fillets (may use other types of fish such as halibut or salmon)
1 teaspoon salt
1 teaspoon white vinegar
2 teaspoons lemon juice
1 teaspoon salted butter
2 6-inch sprigs fresh rosemary, cut into one-inch pieces
Lemon wedges (for garnish)


Recipe



1. Place fish in a single layer in a shallow sauté pan and add just enough water to cover.

2. Add remaining ingredients and bring to a boil.

3. Reduce heat and simmer gently for about ten to fifteen minutes (depending on thickness), until fish flakes easily with a fork.

4. Remove rosemary sprigs before serving with lemon wedges.

Makes four (6-ounce) servings.