Poached Fish with Cucumbers


White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon.

Prep Time:
10 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
2 servings


  • 1 teaspoon salt

  • 2 cucumbers, peeled, halved lengthwise, seeded, and chopped

  • 1 cup whipping cream

  • 2 tablespoons prepared mustard

  • 2 teaspoons chopped fresh tarragon

  • 2 cups white wine

  • salt to taste

  • 1 bay leaf

  • 2 (3 ounce) fresh tilapia fillets


  1. Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.

  2. Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.

  3. Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.

Nutrition Facts (per serving)

754 Calories
46g Fat
21g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 754
% Daily Value *
Total Fat 46g 59%
Saturated Fat 28g 139%
Cholesterol 195mg 65%
Sodium 1456mg 63%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 23g
Vitamin C 10mg 51%
Calcium 186mg 14%
Iron 2mg 11%
Potassium 1065mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.