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INGREDIENTS
2 oz light cream cheese
1/3 cup defatted low-sodium chicken broth
1/3 cup orange juice
1 small carrot, coarsely shredded
1 tsp dried basil
12 oz skinless haddock fillets (1/4-1/2" thick)
1/4 cup reduced-fat cottage cheese
2 tsp unbleached flour
Orange twists (optional)
Fresh basil or parsley sprigs (optional)
Place the cream cheese in a small bowl; set aside to soften. Meanwhile, in a large skillet, stir together the broth, orange juice, carrots and dried basil. Cover and bring to a boil, then carefully add the haddock. Reduce the heat, cover and gently simmer for 3 to 6 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through. Using a slotted spatula or spoon, carefully transfer to a serving platter. Reserve the cooking liquid. Cover the haddock with foil to keep warm.
Stir the cottage cheese and flour into the cream cheese. Stir about 1/3 cup of the hot cooking liquid into the cream cheese mixture. Then stir the cream cheese mixture into the remaining cooking liquid. Cook and stir over medium heat about 2 minutes or until heated through. Spoon the sauce over the haddock. If desired, garnish the platter with orange twists and fresh basil or parsley.
Chef's note: You can substitute most any other herb for the basil. Marjoram, thyme, oregano and dill are all good choices.
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