Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
0 min. |
0 min. |
0 min. |
4 |
0 |
Beet Poached Fish
Try this recipe for a fast, colorful seafood dish.
Ingredients:
| 2.5 cups beet juice
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| 1 tsp. salt,
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| Black pepper to taste
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| 4 8 oz. fillets of fish (salmon, whitefish, tilapia, etc.)
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| 1 slice of lemon or orange
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| 1 sliced fennel bulb.
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| 4 cups of green leaves (spinach, kales, swiss chard, etc.) |
Instructions:
| 1 | In a skillet or sauté pan over medium heat, add beet juice and season. Cover and bring to a simmer. Place fish in the beet juice. The liquid should rise up about about an inch to an inch in a half, on the sides of fillets. Add the lemon and sliced fennel. If the fish is drying out, add a small amount of water until you have the liquid level back up to the original level in the pan.
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| 2 | Lower to medium-low heat, cover, and simmer for about 4-6 minutes, you can go up to 8 minutes if you want your fish cooked all the way through. Gently lift the fillets onto a plate atop of one cup of green leaves. |
