Poached Tilapia with Lemon and Butter

The theme for the most recent Recipe Swap hosted by A Taste of Home Cooking was Celebrity Recipes.  I submitted one of our favorite recipes, Ina Garten's Weeknight Bolognese, and received this recipe for Rachael Ray's Poached Fish from the Kosher Kitchen.  Joanna, Kosher Kitchen's author, used flounder for this recipe, and of course, as things would have it, flounder was not available the day I went to the store.  So, I used tilapia instead and it worked just fine!

I am really glad that I received this recipe for the swap-awhile ago, I had said that I wanted to eat fish more often, and this recipe made me go ahead and make fish.  Not only that, we loved it!  It's so simple to prepare Matt and I both loved the flavorful lemony sauce.

I also had a lot of fun reading through Kosher Kitchen's blog-she has a lot of delicious recipes on there...like these Devil's Food Cupcakes with Oreo Frosting...yum!

Poached Tilapia with Lemon and Butter

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 large shallot, finely chopped
3 garlic cloves, finely chopped
3 tablespoons drained capers (I omitted)
2 teaspoons Worcestershire sauce
3/4 cup dry white wine
3/4 cup chicken or seafood stock
4 (6-8 ounce) fillets of flounder or other white fish
Kosher salt
Black pepper
1 lemon, sliced
handful of fresh flat-leaf parsley, chopped


Heat the oil in a large skillet over medium to medium-high heat. Add in the butter and allow it to melt completely, stirring occasionally.  Add the shallots and garlic and cook for 3 minutes, stirring frequently. Stir the capers, Worcestershire, and wine, and allow the wine to bubble up and reduce for a minute, then stir in the stock.

Pat the fish dry and season with salt and pepper on both sides. Arrange the fish in the skillet, scatter the lemon slices around the skillet, and poach the fish for 10 to 12 minutes until firm and opaque.

Season the fish with parsley, then transfer the fillets and sauce to shallow bowls or deep plates to serve.