Poached Fillets Vinaigrette Recipe
Summary
Cooking Time4 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Tomato | 1/4 | |
| Parsley | 1 Teaspoon, chopped | |
| Olive oil | 1 Teaspoon | |
| Rosemary leaves | 1/4 Teaspoon, crushed | |
| Fish fillets (grouper, flounder or sole) - 2 of 1/4 pound each | ||
| Dry white table wine - 2 tablespoons | ||
| Water | 2 Tablespoon | |
| Balsamic or Red wine vinegar - 2 tablespoons | ||
Directions
MAKING
1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside.
2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside.
3) In a small bowl or cup, combine together the water, wine and vinegar and pour half of the mixture all over each fillet.
4) Use vented plastic to cover the casserole and microwave on MEDIUM-HIGH (70%) for 4 minutes. Halfway through the cooking time, rotate the casserole to ½ turn. Once the fish is done it will flake easily when tested with a fork.
SERVING
5) Put the fillets on a serving platter and use half of the tomato mixture top each fillet. Top with half of the cooking liquid next and serve hot.
1) Combine together the tomato, oil, parsley and rosemary in a small mixing bowl. Mix well and set the mixture aside.
2) Arrange the fish fillet in a 1-quart microwavable shallow casserole. Set the casserole aside.
3) In a small bowl or cup, combine together the water, wine and vinegar and pour half of the mixture all over each fillet.
4) Use vented plastic to cover the casserole and microwave on MEDIUM-HIGH (70%) for 4 minutes. Halfway through the cooking time, rotate the casserole to ½ turn. Once the fish is done it will flake easily when tested with a fork.
SERVING
5) Put the fillets on a serving platter and use half of the tomato mixture top each fillet. Top with half of the cooking liquid next and serve hot.
Chef
