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Poached Fillets Vinaigrette

chef.jackson's picture
Ingredients
  Tomato 1⁄4 , seeded and diced
  Chopped fresh parsley 1 Teaspoon
  Olive oil 1 Teaspoon
  Crushed rosemary leaves 1⁄4 Teaspoon
  Fish fillets 1⁄2 Pound (2 pieces, 1/4 pound each grouper, flounder or sole)
  Dry white table wine 2 Tablespoon
  Water 2 Tablespoon
  Balsamic vinegar/Red wine vinegar 2 Tablespoon
Directions

MAKING
1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside.
2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside.
3) In a small bowl or cup, combine together the water, wine and vinegar and pour half of the mixture all over each fillet.
4) Use vented plastic to cover the casserole and microwave on MEDIUM-HIGH (70%) for 4 minutes. Halfway through the cooking time, rotate the casserole to ½ turn. Once the fish is done it will flake easily when tested with a fork.

SERVING
5) Put the fillets on a serving platter and use half of the tomato mixture top each fillet. Top with half of the cooking liquid next and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
4 Minutes
Servings: 
4

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