Oven Poached Tilapia with Ginger and Chilies

Added by Sarah Schipul

25 min prep / 10 min cooking
serves 6

1/2 cup	water	or fish stock
1/2 cup	white wine
1 tbsp	fresh ginger	chopped
3 cloves	garlic	chopped
1	shallot	chopped
3	bird, Thai, or Jalapeno chilies	minced
	zest of 3 limes
6 filets	Tilapia or halibut	or other white fish
2 tbsp	unsalted butter
	salt

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1.	Pre-heat oven 375 degrees
2.	To prepare the poaching liquid, place the water, wine, ginger, garlic, shallot, chilies, and zest in a large straight sided pan and bring to a boil. Simmer for about 4 minutes. Gently add the halibut and bring back to a boil.
3.	Place in the oven and cook just until the halibut is cooked through about 8-10 minutes depending on the thickness of the filet.
4.	When the halibut is cooked remove the pan from the oven and remove the halibut from the pan and cover to keep warm. Bring the liquid to a boil and whisk in the butter. Season with salt.
5.	Place the halibut in shallow bowls and pour hot poaching liquid over and serve warm.

from http://www.caprialandjohnskitchen.com/recipes/print/3191.php