Champagne-coconut-clementine-poached Tilapia Fillets

Champagne-coconut-clementine-poached Tilapia Fillets
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 1 cup
    (250 mL)

    champagne or sparkling wine

  • 1/2 cup
    (125 mL)

    coconut milk

  • 1/2 cup
    (125 mL)

    clementine juice

  • 1 Tbsp.
    (15 mL)

    chopped ginger

  • 4

    tilapia or snapper fillets

  • salt and white pepper

  • 1

    hot pepper (red or green), minced

  • 4 tsp.
    (20 mL)


  • clementine segments to garnish


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.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007