Champagne-Coconut-Clementine-Poached Tilapia Fillets Recipe #368440
A recipe from my supermarket. It looks very yummy.
by Boomette
30 min | 15 min prep
SERVES 4
- 1 cup champagne or sparkling wine
- 1/2 cup coconut milk
- 1/2 cup clementine juice
- 1 tablespoon ginger, chopped
- 4 tilapia fillets or red snapper fillets
- 4 teaspoons chives, minced
- 1 hot pepper, minced (red or green)
- salt and white pepper
- 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 and minced hot pepper.
- Transfer fillets to hot plates and spoon sauce over them.
- Garnish with chives and clementine segments.
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5 stars