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Ingredients
1 2-pound tilefish fillet
1 carrot, sliced thin
1 stalk celery, sliced
1 medium onion, sliced
3 sprigs parsley
10 peppercorns
2 cups dry white wine
Cold water
Salt to taste
6 tablespoons sweet butter
4 tablespoons capers
1 tablespoon lemon juice
Nutritional analysis per serving (4 servings)
8 grams carbs; 159 milligrams cholesterol; 489 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 23 grams fat; 1 gram fiber; 999 milligrams sodium; 41 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the fish in a deep skillet or a large saucepan. Place carrot, celery, onion, parsley and peppercorns around the fish.
- Step 2
Add wine and enough water just to cover the fish. Season to taste with salt.
- Step 3
Heat to a simmer on top of the stove, cover pan and continue cooking the fish, barely at a simmer, until it is cooked through, about 15 minutes.
- Step 4
Meanwhile melt butter in a small saucepan and allow it to cook slowly until it turns a deep golden nut-brown. Stir in capers and lemon juice. Remove from heat.
- Step 5
When the fish is done, remove it from the poaching liquid, draining it well. Place it on a warm platter or divide it among four warm plates. Reheat the butter sauce briefly, pour over the fish and serve.
The poaching liquid can be cooked down, strained and frozen for future use as a fish stock.
Private Notes
Comments
Reduced butter by half to light brown. I added butter to emuflsiy after capers and lemon juice. Added Aleppo pepper for an undertone of heat.
I used cod, and cooked it for about 10 minutes. The sauce was quite tasty. Simple prep which came together quite quickly!