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Poached White Fish Provencal

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Ingredients
  Vegetable cooking spray 1
  Halibut fillets/Firm fish fillets 4 Ounce
  Wine 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Chives 2 Tablespoon, minced
  Salt 1⁄2 Teaspoon
  Dried tarragon leaves 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
Directions

GETTING READY
1) Take a small bowl, to combine soup, wine, lemon juice and clam juice. Mix well and set aside.

MAKING
2) Take a large nonstick skillet and spray the cooking surface with vegetable cooking spray.
3) Heat up the skillet and place the fish fillets to lightly brown on both sides.
4) Transfer the fish from skillet into a plate.
5) In the same skillet, pour the prepared soup mixture.
6) Add chives, salt, tarragon, pepper and nutmeg to the skillet.
7) Bring the soup to a simmer by setting the heat at medium-low. Stir continuously until the soup gets thick.
8) Return the cooked fish fillet into the sauce.
9) Cover the skillet and cook for another 2-3 minutes, until the flakes become soft and tender.

SERVING
10) Sprinkle dried tarragon leaves on top for garnishing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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