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Poached Fish in Wine


Poached fish in wine

White fish fillets and salmon fillets can both be used in this recipe. For the fish to cook evenly, the fillets should be the same thickness. The flavorful sauce shows how tasty low sodium cooking can be.

4 servings: 237 mg. sodium per serving

2 Tablespoons healthy oil
2/3 cup chopped green onions
2 cloves garlic, pressed
1/2 cup white wine
1/3 cup lemon juice
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon salt
1 pound firm fish fillets

Prep. Instructions

1. Place onions and garlic together in a bowl.

3. Mix together wine and lemon juice in a separate bowl.

4. Combine thyme, pepper and salt in a separate bowl.

Cooking Instructions

1. Heat oil in a 9 inch skillet over medium-low heat. Add onions and garlic. Cook until onions are soft, about 4 minutes, stirring often.

2. Add spices; stir for 1 minute.

3. Add wine/lemon juice mixture. Stir to combine.

4. Add fish; spoon liquid over the fish. Bring liquid to a boil. Cover, reduce heat and simmer for 15 to 20 minutes, or until fish flakes easily with a fork, basting occasionally.

5. Remove fish; keep warm. Simmer the sauce that is left in the pan until the liquid is reduced by half, about 2 to 3 minutes. Pour sauce over fish and serve. - Copyright © 2022 Judy Reynolds