Recipes by David Grenier
Photography by Michael Alberstat
First published in Wish Winter 2008
food
Ginger-Poached Tilapia
A delicate, light supper with tons of fresh flavour
Ingredients
| 16 oz | clam juice |
| 1 cup | dry white wine |
| 2-inch | piece ginger root, peeled and sliced |
| 3 cloves | garlic, smashed |
| 3 |
shallots, halved |
| 1 tsp | hot sauce |
| 1 lb | green beans, trimmed |
| 3 | skinless tilapia filets (about 10 oz each), halved crosswise |
| 3 | baby bok choy, quartered |
| 3 sprigs | fresh cilantro, leaves picked |
Instructions
- Preheat oven to 425ºF. In a medium pot, combine first 6 ingredients, bring to a boil and cook 5 minutes.
- Meanwhile, in a 9- x 13-inch baking dish arrange green beans, top with fish in a single layer, and season with salt and pepper. Cover fish with bok choy and, using a sieve, strain infused broth overtop. Discard solids. Cover tightly with foil and poach until fish is firm to the touch and vegetables are tender-crisp, about 20 minutes.
- Strain broth again, to clarify. Divide bok choy and some green beans among shallow bowls, and top with a piece of fish. Spoon broth overtop and garnish with cilantro leaves.
Nutritional information
Nutrients per serving: 259 calories, 4 g fat, 38 g protein, 11 g carbs, 4 g fibre. Excellent source of iron and vitamins A and C.
Comment on "Ginger-Poached Tilapia"
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Donna Izen writes:
On the web site you call for 4 cups mashed garlic and 3 cloves mashed.. in the wish book it only shows 3 garlic loves mashed. Which one is correct?
I did make it and added a couple of things it was FABULOUS !!
Thanks for your reply back
Donna
Editor's note: 3 garlic cloves mashed is correct. The change has now been made to the recipe.
—posted January 3, 2009 at 7:53 p.m.
Katherine writes:
Does anyone know if this requires extra broth? I would like to make it, but I'm not sure if there's enough liquid.
—posted January 13, 2009 at 6:34 p.m.
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