Poached Tilapia with Fresh Garden Salad

Serves: 2

Ingredients

For the Tilapia:

• 2 tilapia fillets (fresh or thawed)

• 2 cups water

• 1 cup chicken or vegetable broth (optional)

• 1 garlic clove, smashed

• 1 bay leaf

• 2 lemon slices (plus more for garnish)

• Salt and pepper, to taste

• 1 tablespoon chopped fresh Italian herbs (such as parsley, basil, or oregano), for garnish

For the Salad:

• 2 cups mixed greens (e.g., arugula, spinach, romaine)

• ½ cup cherry tomatoes, halved

• ½ red bell pepper, thinly sliced

• ¼ red onion, thinly sliced

• 1 tablespoon olive oil

• 1 teaspoon lemon juice or balsamic vinegar

• Salt and pepper, to taste

Instructions

Poach the Tilapia:

1. Prepare the poaching liquid:
   In a large skillet or saucepan, combine water, broth (if using), garlic, bay leaf, and lemon slices.
   Bring to a gentle simmer over medium heat.

2. Poach the fish:
   Season fillets with salt and pepper.
   Carefully lower them into the simmering liquid.
   Reduce heat to low, cover, and poach for 7–9 minutes, or until the fish is opaque and flakes easily.

3. Plate and garnish:
   Transfer tilapia to plates.
   Top each fillet with a lemon slice and sprinkle with chopped Italian herbs.

Clear Broth Sauce for Tilapia (Optional)

Ingredients:

• 1 cup reserved poaching liquid

• 1 teaspoon soy sauce (optional, for umami)

• 1 teaspoon lemon juice

• Salt and pepper, to taste

• (Optional) 1 teaspoon cornstarch mixed with 1 tablespoon cold water (for a light glaze)

Instructions:

1. Strain the poaching liquid to remove solids.

2. Return the liquid to the pan over medium heat. Stir in soy sauce and lemon juice.

3. Adjust seasoning with salt and pepper.

4. (Optional) For a light glaze, stir in cornstarch slurry and simmer until just thickened (1–2 minutes).

5. Spoon the warm broth over the tilapia before serving.

Make the Salad:

1. In a mixing bowl, combine greens, cherry tomatoes, red bell pepper, and red onion.

2. Whisk olive oil, lemon juice or balsamic vinegar, salt, and pepper in a small cup.

3. Drizzle over the salad and toss gently.

To Serve:

• Serve each poached tilapia fillet alongside a portion of the salad.

• Spoon warm broth or glaze over the fish.

• Garnish with a lemon slice and a sprinkle of fresh Italian herbs for color and flavor.