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!
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