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March 17, 2016

Fish Poached in White Wine with Caper and Tomatoes

Just about any type of fish is good for poaching. Salmon, tilapia, perch and cod are a few of my favorites. In my recent cooking class we used snapper and it was delish.

Serves 4


3 tablespoons shallots, finely minced
4 (4 ounce) skinless, boneless white filets
4 tablespoons butter, cut into small pieces
¾ cup fish stock
¾ cup white wine (I use Pinot Grigio)
2 tablespoons capers
8 ounces canned diced tomatoes with basil and garlic
Salt and pepper to taste


Dry the fish fillet on paper towels

Lightly score the fish down the middle

Season both sides with salt and pepper

Melt half of the butter in a heavy skillet and add half of the shallots

Arrange fish slightly overlapping on top of melted butter and shallots

Pour in the wine and fish stock almost covering the fish
Top fish with remaining butter and shallots

Cover and bring fish to a slight simmer

The fish is done when it has turned milky white and is slightly resilient rather than squashy

Do not overcook

Remove the fish from the pan to a plate and tent with foil to keep warm

Reduce the poaching liquid to about 1 cup.

Add the capers and tomatoes to the pan and cook until heated through

Plate sauce on serving plates and place a piece of the fish on top

Posted by terri at March 17, 2016 03:47 AM