Pan Poached Tilapia with White Wine Sauce
- Heat margarine in medium non-stick skillet at medium. Add garlic and cook for 2 minutes,stirring often. Add fish then wine and cook for 2 minutes. Turn fish over gently. Add broth and heat to a boil. Reduce heat to medium-low.
- Poach fish at a simmer until it is opaque and flakes when tested with a fork – about 6 minutes,depending on thickness. Remove fish to serving platter. Cover to keep warm.
- Boil poaching liquid to reduce volume – about 5 minutes. Reduce heat to simmer. Combine milk with cornstarch and gradually add to liquid in skillet,stirring constantly; let thicken into a creamy sauce – about 3 minutes,stirring often. Stir in parsley and pepper. Serve immediately over fish,with lemon wedges.
When poaching fish,use even,gentle heat. The cooking liquid should bubble slowly and intermittently (simmer,rather than boil) so that the fish remains tender and does not become tough as it cooks. The thicker the fish,the longer the cook time required.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth
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