Poached Fish with Cucumbers

Poached Fish with Cucumbers

8 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    1 h 20 m
Recipe by  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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Adjust Servings

Original recipe yields 2 servings



  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 (8)

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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!



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.



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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Amount Per Serving (2 total)

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

Based on a 2,000 calorie diet



previous recipe:

Fish Batter with Newcastle(TM) Brown Ale


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Quick Poached Salmon with Dill Mustard Sauce