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Pan Poached Tilapia with White Wine Sauce https://www.metro.ca/userfiles/image/recipes/tilapia-poche-vin-blanc-6920.jpg PT05M PT25M PT30M
Heat margarine in medium non-stick skillet at medium. Add garlic and cook for 2 minutes, stirring often. Add fish then wine and cook for 2 minutes. Turn fish over gently. Add broth and heat to a boil. Reduce heat to medium-low. Poach fish at a simmer until it is opaque and flakes when tested with a fork - about 6 minutes, depending on thickness. Remove fish to serving platter. Cover to keep warm. Boil poaching liquid to reduce volume - about 5 minutes. Reduce heat to simmer. Combine milk with cornstarch and gradually add to liquid in skillet, stirring constantly; let thicken into a creamy sauce - about 3 minutes, stirring often. Stir in parsley and pepper. Serve immediately over fish, with lemon wedges.
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1 Tbsp. (15 mL) margarine 2 cloves garlic, chopped 1 lb (454 g) fresh or thawed tilapia fillets, in serving size pieces 1/3 cup (80 mL) dry white wine 1/2 cups (125 mL) ready to use 25% less sodium chicken broth 1/2 cup (125 mL) whole milk (3.25%) 1 Tbsp. (15 mL) cornstarch 1/3 cup (80 mL) chopped fresh parsley 1/2 pinch freshly ground black pepper 4 lemon wedges
Pan Poached Tilapia with White Wine Sauce

Pan Poached Tilapia with White Wine Sauce

Rate this recipe
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  • Gluten-free
4
servings
0:05
Preparation
0:25
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 Tbsp.
    (15 mL)
    margarine
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  • 2
    cloves garlic, chopped
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  • 1 lb
    (454 g)
    fresh or thawed tilapia fillets, in serving size pieces
  • 1/3 cup
    (80 mL)
    dry white wine
  • 1/2 cups
    (125 mL)
    ready to use 25% less sodium chicken broth
  • 1/2 cup
    (125 mL)
    whole milk (3.25%)
  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1/3 cup
    (80 mL)
    chopped fresh parsley
  • 1/2 pinch
    freshly ground black pepper
  • 4
    lemon wedges
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Imprimer ma sélection

Preparation

Heat margarine in medium non-stick skillet at medium. Add garlic and cook for 2 minutes, stirring often. Add fish then wine and cook for 2 minutes. Turn fish over gently. Add broth and heat to a boil. Reduce heat to medium-low.

Poach fish at a simmer until it is opaque and flakes when tested with a fork - about 6 minutes, depending on thickness. Remove fish to serving platter. Cover to keep warm.

Boil poaching liquid to reduce volume - about 5 minutes. Reduce heat to simmer. Combine milk with cornstarch and gradually add to liquid in skillet, stirring constantly; let thicken into a creamy sauce - about 3 minutes, stirring often. Stir in parsley and pepper. Serve immediately over fish, with lemon wedges.

Source : Campbell

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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