Champagne-coconut-clementine-poached Tilapia Fillets
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Académie Culinaire |
Recipe ingredients
- 1 cup (250 mL) champagne or sparkling wine
- ½ cup (125 mL) coconut milk
- ½ cup (125 mL) clementine juice
- 1 Tbsp. (15 mL) chopped ginger
- 4 tilapia or snapper fillets
- 4 tsp. (20 mL) minced chives
- 1 hot pepper (red or green), minced
- Salt and white pepper to taste
- Clementine segments to garnish
Preparation
Combine champagne, coconut milk, Clementine juice, and ginger in a large shallow pan and bring to a slow simmering boil over low heat.
Poach fillets approximately 3 minutes.
Remove fillets and wrap in foil.
Reduce sauce over medium heat. Add fillets.
Season to taste.
Heat plates.
Transfer fillets to hot plates and spoon sauce over them.
Garnish with chives and clementine segments.
Note: For the oven version of this recipe, combine all ingredients in an ovenproof dish and bake at 350°F (180°C) for 30 minutes or so.
Suggestion
Did you know that the Moroccan clementine is extremely juicy; it’s over 40% juice. This aromatic fruit gives rich fresh flavour to dishes.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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