Lemon Poached Tilapia with Reese White Cooking Wine

Let the flavors speak for themselves with this dish. Capers and artichokes with zesty lemon tilapia will be a new staple in your house!

Prep Time:

15 minutes

Cook Time:

20 minutes

Servings:

Ingredients:

4 fresh tilapia fillets, about 4–6 oz. each
8 Reese Large Artichoke Hearts, quartered
¼ jar of Reese Whole Marinated Mushrooms, sliced
¼ cup Reese White Cooking Wine
2 tbsp. DaVinci Extra Virgin Olive Oil
1 lemon, juiced (about ¼ cup)
½ cup vegetable broth or fish stock
3 tbsp. Reese Non-Pareil Capers
1 tbsp. fresh thyme leaves, minced
1 tbsp. fresh parsley leaves, minced
1 tbsp. fresh basil leaves, minced
6 tbsp. unsalted butter
2 tbsp. shallots, minced
Salt and pepper, to taste

Directions:

1. In small saucepan, evenly coat oil and place over medium heat.

2. Add mushrooms and cook until tender.

3. Pour in white wine and lemon juice and reduce until mostly dry. Add stock or broth, capers, artichokes, and herbs, stirring frequently. Let simmer. Season with salt and pepper to taste.

4. In a large skillet, add butter and then top with shallots.

5. Season each fish fillet with salt and pepper to taste. Place seasoned fillet onto the shallots.

6. Gently drizzle the hot artichoke mixture over the fish fillets. Turn burner to low heat, and cover and cook for 5-7 minutes or until the tilapia flakes.

7. Transfer fillets to a serving plate and return pan to stove. Turn burner heat to medium-high and reduce the residual liquid until it forms a sauce.

8. Drizzle sauce over fish and serve.