Poached Tilapia with a creamy cucumber and tomato saucePosted: October 26, 2008
Once again, I was growing tired of our usual tilapia recipes. I searched around and found this great recipe on Allrecipes.com I did take a few of the suggestions from previous reviewers and added garlic, dill, tomatoes (the last two minutes of the sauce time) and cut back on the salt as it gets salty! This meal was rich so we will only have it once in awhile, but it was so worth it. The idea of cooked cucumbers intrigued me and I wasn’t disappointed. In the cream sauce they cooked up very well and with such sweet flavor! This is an excellent meal!
*I did cut the sauce back in half since we didn’t want to drown the fish in it. I used just enough for taste and appearance!*
- 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
- Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
- Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
- 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 the cucumber sauce on top.
I served it with steamed broccoli!