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Poached Tilapia with Capers and Vegetables https://www.metro.ca/userfiles/image/recipes/tilapia-capres-legumes-5349.jpg PT25M PT03M PT28M
Bring court-bouillon to a simmer. Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil. Remove fish and drain on paper towels. In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates. Lay fillets on top of the vegetables. Dress fish with capers, lemon juice and second quantity of olive oil. Drizzle with balsamic vinegar. Garnish each plate with nasturtiums and a lemon wedge.
4
6 cups (1 1/2 L) commercial court-bouillon 4x4 oz (4x125 g) tilapia fillets 3 Tbsp. (45 mL) extra virgin olive oil 1 fennel bulb, julienned and blanched 1 carrot, julienned and blanched 1 zucchini, julienned and blanched 4 tsp. (20 mL) capers 4 tsp. (20 mL) lemon juice 2 Tbsp. (30 mL) extra virgin olive oil 4 tsp. (20 mL) Modena balsamic vinegar Salt and pepper to taste Nasturtiums for garnish lemon wedges for garnish
Poached Tilapia with Capers and Vegetables

Poached Tilapia with Capers and Vegetables

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
Poached Tilapia with Capers and Vegetables
0:25
Preparation
0:03
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 6 cups
    (1 1/2 L)
    commercial court-bouillon
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  • 4x4 oz
    (4x125 g)
    tilapia fillets
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    SAVE UP TO $3.50
    Fresh Tilapia Fillets

    Fresh Tilapia Fillets

    $6.99 /lb or ea.

    FAMILY PACK, MIN. 900 g, 1.55/100 g, 6.99/lb OR Marina Del Rey Wild Caught Argentinian Raw Pink Shrimp FROZEN, 20 - 30 SIZE, 300 g, 6.99 EA.

    SAVE UP TO $4.00
    HIGH LINER CATCH OF THE DAY FILLETS 680 g - 1.32 kg or JANES BREADED FISH 575 - 615 g

    HIGH LINER CATCH OF THE DAY FILLETS 680 g - 1.32 kg or JANES BREADED FISH 575 - 615 g

    $9.99 ea.

    FROZEN

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    1 L

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  • 1
    fennel bulb, julienned and blanched
  • 1
    carrot, julienned and blanched
  • 1
    zucchini, julienned and blanched
  • 4 tsp.
    (20 mL)
    capers
  • 4 tsp.
    (20 mL)
    lemon juice
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
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    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 1
    MASTRO OLIVE OIL

    MASTRO OLIVE OIL

    $7.99 ea.

    1 L

    5 AIR MILES® Bonus Miles

  • 4 tsp.
    (20 mL)
    Modena balsamic vinegar

  • Salt and pepper to taste

  • Nasturtiums for garnish
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    IRRESISTIBLE GERBERA BOUQUET

    $10.00 ea.

    ASSORTED COLOURS

    CANADA DAY MIXED BOUQUET

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    ASSORTED VARIETIES

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  • lemon wedges for garnish
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    2 lb PRODUCT OF ARGENTINA

Imprimer ma sélection

Preparation

Bring court-bouillon to a simmer.

Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil.

Remove fish and drain on paper towels.

In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates.

Lay fillets on top of the vegetables.

Dress fish with capers, lemon juice and second quantity of olive oil.

Drizzle with balsamic vinegar.

Garnish each plate with nasturtiums and a lemon wedge.

Source : Académie Culinaire

Legal Notice

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.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, 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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