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1 pound tilapia fillet
1 cup white wine (I use a cheap Sauvignon Blanc, almost any white wine will do)
1 tsp paprika
1/2 tsp white pepper
1/2 tsp garlic salt
Sprinkle fish with seasonings. Bring wine to a boil over high heat in skillet. Add fish. Cook on one side for 1 minute. Flip. Cook until fish flakes (about 3 minutes more). Serve alone, or with tartar sauce.

I disagree with chefs like David Rosengarten and Ming Tsai about the quality of the wine to use for poaching. Most of the delicacy of the wine is destroyed by boiling. Unless the wine tastes really bad before it's boiled, all wines will taste about the same for poaching purposes. That's why I find a nice cheap Sauvignon Blanc that I wouldn't necessarily drink, but has an acceptable enough flavor that, once cooked with, won't overpower the dish with its badness. Any goodness that it had before boiling is long gone by the time the fish is done.

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