Recipe by 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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cucumbers, peeled, halved lengthwise, seeded, and chopped
chopped fresh tarragon
salt to taste
2 (3 ounce)
fresh tilapia fillets
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 beacuse it's what I had on hand, and added 3 minced garlic cloves and dill weed to the sauce. I also threw in 2 diced roma tomatoes for the last 2 minutes of cooking. I poured the sauce on top of the fish for presentation. It was surprisingly wonderful. Cooked cucumbers can be very strange, but were completely fitting for this dish. I will be making this one again!
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 okay, but not spectacular, so unless you really like ALL of the ingredients, you might want to be cautious with this one.
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 and half instead of heavy whipping cream; then I added 1/2 cup of fresh diced tomatoes, 1/2 tsp black pepper, 1/2 tsp dill weed, and I substituted sweet and spicy mustard instead of the plain mustard. I served the poached fish aside seasoned couscous and topped it with the cucumbers in tarragon sauce; I then topped that with some diced roasted red peppers for appeal. Thank you Dickie, for another way to use up my garden cucumbers.
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 flavor would have been more intense.
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 of practice. But the taste is wonderful and the preparation is simple. I would advise using a dry white wine as a sweet white cooks down and can make the fish too sweet (IMHO). I've tried this as written and tried it adding dill and garlic (per Bethy). I liked it both ways. Either way, I like it better with dill tartar sauce rather than tartar sauce made with sweet relish. Thanks to Bethy for the suggestions and many ,many thanks to Dickie for the recipe. Fantastic.
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 a little bland. We loved the results, and hope you do, too!
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 afraid that the sauce would be overpowering on this one, but I was very wrong. The sauce was delicious, but we ended up liking it more on the plain pasta then we did on the fish. I'd never poached anything before, but it was amazingly easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Poached Fish with Cucumbers
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 415
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