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Poached Fish with Cucumbers

Poached Fish with Cucumbers

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Dickie

Dickie

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

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 754 kcal
  • 38%
  • Fat:
  • 46.1 g
  • 71%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 1649 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Bethy
40

Bethy

9/1/2008

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!

Alta
25

Alta

7/28/2008

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.

GLASSGIRL25
9

GLASSGIRL25

8/21/2009

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.

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