Poached Fish with Cucumbers

Poached Fish with Cucumbers

Dickie

"White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon."
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Ingredients

1 h 20 m servings 754 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 46.1 g
  • 71%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1649 mg
  • 66%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
  2. Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
  3. Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.

Reviews

Read all reviews 13
  1. 17 Ratings

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Most helpful positive review

I did made a few adjustments to this recipe only for preference. First I used half and half, not whipping cream (trying to watch fat content a bit). I used dijon mustard instead of regular beacu...

Most helpful critical review

We tried this recipe... it sounded good, but it didn't go over well with my family. We ended up with way too much sauce, and the mix of flavors just didn't seem to blend right for us. It was...

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I did made a few adjustments to this recipe only for preference. First I used half and half, not whipping cream (trying to watch fat content a bit). I used dijon mustard instead of regular beacu...

My husband loved this fish dish, and he's not much for fish. I did make the cucumbers in sauce a bit different than listed to make it a healthier choice. I used FAT FREE (Yes, they make it) half...

The flavor was good, but it was too bland. I was excited when I saw this recipe, because I had all the ingredients on hand. The cucumbers were interesting, and I did like them, just wish the f...

I tried this just as written the first time. WOW! No question this is a five star recipe. The only problem I've had with it is getting the texture of the cucum- bers right. That's a matter ...

Yum, yum, yum! I followed the recipe except for using Dijon mustard instead of plain mustard. I also went a little heavy on the tarragon (dried) based on another review indicating that it was ...

We tried this recipe... it sounded good, but it didn't go over well with my family. We ended up with way too much sauce, and the mix of flavors just didn't seem to blend right for us. It was...

This is one of the best recipes for talapia I've tasted. It doesn't overpower the fish, has a nice, light appeal and tastes phenominal. And it's really easy to make.

I was not able to get halibut, so I substituted haddock. Apart from that, I followed the recipe exactly. The prep was simple, the actual time spent was very short, and the result delicious! ...

Husband wasn't too sure about this when he saw me poaching the fish, but he absolutely loved it. I made it as written, with one exception. I didn't have tarragon on hand, so I used dried marjora...

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