STEAMED TILAPIA FILLETS
• Court-bouillon recipe below
• 1 lb. tilapia fillets
• Lemon juice as needed
• • Salt and pepper to taste
• Paprika to taste
• Couple sprigs of thyme and/or parsley
Bring the court-bouillon to a boil.
While it’s heating sprinkle the fish with some lemon juice and then salt, pepper and paprika.
Place the fish in the steamer, add the herbs on top, cover, and steam three to five minutes or until done.
Spoon some of the remaining court-bouillon over the fish as a sauce.
If you have room in the same pan, are using stackable steamers, or in another steamer, place some broccoli sprinkled with lemon, lemon-pepper seasoning, and salt for a tasty no-fat side dish.
COURT-BOUILLON
• 2 cups water
• 6 oz. white wine
• Juice of one lemon
• 1 onion, chopped
• 1 stick celery, chopped
• 2 garlic cloves, chopped
• 1 teaspoon black peppercorns
• 1 teaspoon coriander seeds
• 1 teaspoon salt
• 2 bay leaves
• Fresh thyme
• Fresh parsley
Bring all of the ingredients to a boil; simmer for eight- to ten minutes and strain.
You can use the court-bouillon as poaching or steaming liquid for a wide variety of seafood, vegetables or chicken.
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