Onion Broth Poached Tilapia
“This is a traditional Brazilian way to prepare tilapia. Its mild flavor goes well with the velvety sauce, which we’ve made healthier by using coconut milk instead of cream. Best of all, it comes together very quickly. I also love it because I used to fish for tilapia when I was young, so it brings back nice family memories,” says Ilson Goncalves, owner of Samba Montclair in New Jersey.
- 6 large onions, sliced
- 1 carrot chopped
- 1 stalk celery, chopped
- 1 gallon water (to be reduced by half)
- 2 tbsp Extra Virgin Olive Oil (EVOO)
- 2 tilapia filets 4–6 oz each
- 8 medium sized shrimp, peeled + deveined
- 4 cups coconut milk
- 6 oz brandy
- 1 sprig fresh oregano, strip leaves and chop
- 1 small shallot, diced
- fresh black pepper, salt to taste
- Chopped fresh parsley
Onion Broth (you can substitute chicken broth or gourmet prepared onion broth)
Sauté onions, carrots, and celery approximately 6 minutes in EVOO. Add water. Bring to a boil; then simmer till reduced by half.
Salt and pepper each side of the filet, then place in broth till submerged. Poach for 3 minutes on each side. Remove from water, set aside.
In a small sauté pan, add 1 tbsp EVOO, then lightly bloom (cook for 30 seconds at low heat). Remove pan from stove. Add brandy; cook down till reduced by 2/3 (approximately 2–3 minutes). Add coconut milk and simmer. Add fresh oregano, shrimp, salt, and pepper. Cook approximately 3 minutes at medium heat.Back to top