Ingredients
1-1/2 cups chopped celery1/2 cup chopped onion9 tablespoons butter, divided6 cups cubed bread3/4 cup chopped pecans1/3 cup orange juice1-1/2 teaspoons grated orange zest1 teaspoon salt, divided6 haddock, cod or halibut fillets (6 ounces each)ORANGE-CRANBERRY SAUCE:1/2 cup sugar2 teaspoons cornstarch1/2 cup water1/2 cup orange juice1 cup fresh or frozen cranberries2 teaspoons grated orange zest
Preparation
Preheat oven to 350°. In a large skillet over medium heat, cook and stir celery and onion in 6 tablespoons butter until tender. Stir in bread cubes, pecans, orange juice, orange zest and 1/2 teaspoon salt. Transfer to a greased 13x9-in. baking dish. Arrange fillets over stuffing.
Melt remaining butter; drizzle over fillets. Sprinkle with remaining salt. Bake, uncovered, 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 5 minutes or until berries pop. Stir in orange zest. Serve with fish and stuffing.
