Friday, April 15, 2011
Hard Cider Poached Tilapia
Also, when you're making a meal that calls for part of a bottle of hard cider, you really have no other choice than to just drink the rest of it for dinner, right? No choice at all....
3 T. butter
1/2 of a small onion, diced
8 oz. baby portobello mushrooms, roughly chopped
1 small fennel bulb, roughly chopped
12 oz. tilapia
salt and pepper)
1 c. hard cider (I used Harpoon, but my favorite is Woodchuck)
Preheat your oven to 500ºF. Smear butter over the bottom of an oven proof skillet or a Dutch oven. Season the fish with salt and pepper and lay in the middle of the Dutch oven and spread the onion, mushrooms and fennel around the sides of the pan. Pour the cider over the fish, and bring to a boil on the stove, then transfer to the oven.
Bake about 8 minutes, or until the fish is done and flakes easily. Serve.
adapted from Mark Bittman's The Minimalist Cooks at Home