Poached Tilapia in Tomato Basil Sauce
- 2 Tilapia fillets, skinless
- 1 tablespoon olive oil
- 1 tablespoon shallots, diced
- ¼ cup Beringer Founders Estate Chardonnay wine
- 1 cup (8 oz. bottle) clam juice
- 1 Tablespoon Gourmet Garden squeeze basil
- 1 Ripe tomato, seeds removed and chopped
- 1 Tablespoon butter
- Salt and pepper to taste
- Heat a large skillet over med-high heat for one minute. Add the oil to the hot pan and swirl to coat. Add the shallots and sauté for one minute. Add the wine and clam juice. Place the tilapia fillets into the skillet. If liquid does not cover the fillets, add just enough water to cover the halibut. Place the skillet over med-high heat until liquid starts to boil. Reduce the heat to low so the liquid is barely showing signs of boiling. Do not cover.
- Poach for 8 minutes per ½ inch of thickness. Remove the tilapia fillets and place on serving plates. Turn the heat to high and add the basil to the pan. Boil the poaching liquid in the skillet until reduced by 2/3rds. Remove the skillet from the heat and add the butter and chopped tomatoes. Stir until butter is melted and season to taste with salt and pepper. Pour equal amounts of the sauce over the Alaska halibut fillets and serve immediately.
Enjoy with a glass of Beringer Founders Estate Chardonnay