Haddock Question and Chili

I should be able to start the pureed part of this journey on Monday. The thought of pureed meat is grossing me out so I'm hoping I'll be able to tolerate haddock. My question is, how do you guys cook it? In the past I always broiled it in butter in the oven but I'm guessing butter is a no - no? I've read about poaching it in milk on the stove, has anyone tried that?

Also, I keep hearing about this wendy chili? Is that a thing for the pureed part of the diet? Do you actually buy Wendys chili and puree it more?

Thanks!

I lived on Wendy's chili during puree. You dont need to puree it more. Just chew well.One container lasted me days. Poached fish is fine. Broiler ok. Honestly youcan eat so little of it.  I liked puree chicken with gravey.I would cook for family and put a little in my bullet. 

Thats my other question - how much fish should I try to eat in one sitting? 

Try a tsp. Same with chili. Go slow. You will find you tolerate some foodss better than others. Introduce one at a time. Food you loved before you may hate now. You may tolerate chili today and not tomorrow. If the first bite goes down try another.. half poached egg was all I could eat. Once of meat was sometimes too much. Just remember keep food moist, chew well and take your time. I loved the fake crab sticks too with a little seafood sauce

Leslie, just curious what weight you were able to get down to and if you have had any issues with re-gain?  

Thanks. 

I loved the chili during pureed- it was so good. I made it,, then pureed it. Trust me, it will get you through the week.

I cook my first wrapped in tinfoil with a bunch of lemon juice and some dill. I pull the dill off before eating it. Takes about 15 minutes at 400. I do it on the BBQ, too. 

I poach fish in a little milk and chicken broth.