Ingredients
- 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 in. slices
- 1 medium zucchini, cut into 1/4 in 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
Directions
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
Like ThriftyFun on Facebook
