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.
Recipes by David Grenier
Photography by Michael Alberstat