Poached Fish with Cucumbers recipe

All Recipes Seafood Fish Tilapia

Ingredients

1 teaspoon salt
2 cucumbers, peeled, halved lengthwise, seeded, and chopped
1 cup whipping cream
2 tablespoons prepared mustard
2 teaspoons chopped fresh tarragon
2 cups white wine
salt to taste
1 bay leaf
2 (3 ounce) fresh tilapia fillets

Nutrition Info

754.2 calories
carbohydrate: 21 g
cholesterol: 194.5 mg
fat: 46.1 g
fiber: 1.9 g
protein: 22.6 g
saturatedFat: 27.8 g
servingSize: -
sodium: 1455.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle salt over the cucumber pieces, allow to sit 1 hour. Strain liquid from cucumbers.

  2. Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat, add the cucumbers and simmer 8 minutes.

  3. Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.

Recipe Yield

2 servings

Recipe Note

White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon.

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