Tilapia and Veggies With Red Pepper Sauce


  • 1/2 cup dry white wine or chicken broth
  • 1/4 cup water
  • 1 Tbsp. lemon juice
  • 1 tsp. salt, divided
  • 6 tilapia fillets (4 oz. each)
  • 2 small yellow summer squash, cut into 1/4 inch slices
  • 1 medium zucchini, cut into 1/4 inch slices
  • 1 medium onion, halved and sliced
  • 1 garlic clove, minced
  • 1 Tbsp. olive oil
  • 1/4 tsp. pepper
  • 1/3 cup roasted sweet red peppers, drained
  • 1 Tbsp. white balsamic vinegar


In a large skillet, bring wine, water, lemon juice, and 1/2 tsp. salt to a boil. Reduce heat and add tilapia. Poach, uncovered, for 5-10 minutes or until fish flakes easily with a fork, turning once. Remove and keep warm.

Bring poaching liquid to a boil; cook until reduced about 1/2 cup. Meanwhile, in another skillet, saute the yellow squash, zucchini, onion, and garlic in oil until tender. Sprinkle with pepper and remaining salt.

In a blender, combine the reduced liquid, roasted peppers, and vinegar; cover and process until smooth. Serve with fish and vegetables.


Source: A friend Helen.

By Raymonde from North Bay, Ontario


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