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

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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

754 calories; protein 22.6g 45% DV; carbohydrates 21g 7% DV; fat 46.1g 71% DV; cholesterol 194.5mg 65% DV; sodium 1455.7mg 58% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/01/2008
I did made a few adjustments to this recipe only for preference. First I used half and half not whipping cream (trying to watch fat content a bit). I used dijon mustard instead of regular beacuse it's what I had on hand and added 3 minced garlic cloves and dill weed to the sauce. I also threw in 2 diced roma tomatoes for the last 2 minutes of cooking. I poured the sauce on top of the fish for presentation. It was surprisingly wonderful. Cooked cucumbers can be very strange but were completely fitting for this dish. I will be making this one again! Read More
(41)

Most helpful critical review

Rating: 3 stars
03/11/2011
We tried this recipe... it sounded good but it didn't go over well with my family. We ended up with way too much sauce and the mix of flavors just didn't seem to blend right for us. It was okay but not spectacular so unless you really like ALL of the ingredients you might want to be cautious with this one. Read More
(2)
19 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/01/2008
I did made a few adjustments to this recipe only for preference. First I used half and half not whipping cream (trying to watch fat content a bit). I used dijon mustard instead of regular beacuse it's what I had on hand and added 3 minced garlic cloves and dill weed to the sauce. I also threw in 2 diced roma tomatoes for the last 2 minutes of cooking. I poured the sauce on top of the fish for presentation. It was surprisingly wonderful. Cooked cucumbers can be very strange but were completely fitting for this dish. I will be making this one again! Read More
(41)
Rating: 5 stars
07/28/2008
My husband loved this fish dish and he's not much for fish. I did make the cucumbers in sauce a bit different than listed to make it a healthier choice. I used FAT FREE (Yes they make it) half and half instead of heavy whipping cream; then I added 1/2 cup of fresh diced tomatoes 1/2 tsp black pepper 1/2 tsp dill weed and I substituted sweet and spicy mustard instead of the plain mustard. I served the poached fish aside seasoned couscous and topped it with the cucumbers in tarragon sauce; I then topped that with some diced roasted red peppers for appeal. Thank you Dickie for another way to use up my garden cucumbers. Read More
(26)
Rating: 4 stars
08/21/2009
The flavor was good but it was too bland. I was excited when I saw this recipe because I had all the ingredients on hand. The cucumbers were interesting and I did like them just wish the flavor would have been more intense. Read More
(9)
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Rating: 5 stars
06/24/2010
I tried this just as written the first time. WOW! No question this is a five star recipe. The only problem I've had with it is getting the texture of the cucum- bers right. That's a matter of practice. But the taste is wonderful and the preparation is simple. I would advise using a dry white wine as a sweet white cooks down and can make the fish too sweet (IMHO). I've tried this as written and tried it adding dill and garlic (per Bethy). I liked it both ways. Either way I like it better with dill tartar sauce rather than tartar sauce made with sweet relish. Thanks to Bethy for the suggestions and many many thanks to Dickie for the recipe. Fantastic. Read More
(5)
Rating: 5 stars
05/27/2010
Yum yum yum! I followed the recipe except for using Dijon mustard instead of plain mustard. I also went a little heavy on the tarragon (dried) based on another review indicating that it was a little bland. We loved the results and hope you do too! Read More
(5)
Rating: 5 stars
04/16/2010
This is one of the best recipes for talapia I've tasted. It doesn't overpower the fish has a nice light appeal and tastes phenominal. And it's really easy to make. Read More
(2)
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Rating: 3 stars
03/10/2011
We tried this recipe... it sounded good but it didn't go over well with my family. We ended up with way too much sauce and the mix of flavors just didn't seem to blend right for us. It was okay but not spectacular so unless you really like ALL of the ingredients you might want to be cautious with this one. Read More
(2)
Rating: 5 stars
01/24/2016
Husband wasn't too sure about this when he saw me poaching the fish but he absolutely loved it. I made it as written with one exception. I didn't have tarragon on hand so I used dried marjoram instead. I think the marjoram is a better choice anyway as I don't think I'd like the anise tones of tarragon with this dish. I used a dry white wine a Feteasca Alba. The type of white wine would make a big difference and this seemed to be a great choice. I The cucumber sauce was so good with just 4 simple ingredients. What a great change up for a fish recipe. I'll definitely be making it again and I think it's special enough to serve for guests too. Read More
Rating: 5 stars
05/27/2016
I was not able to get halibut so I substituted haddock. Apart from that I followed the recipe exactly. The prep was simple the actual time spent was very short and the result delicious! Be sure to use a firm fleshed fish or it can easily fall apart during poaching. I will definitely make this again. Read More