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Beet Poached Fish

Try this recipe for a fast, colorful seafood dish. 


2.5 cups beet juice
1 tsp. salt,
Black pepper to taste
4 8 oz. fillets of fish (salmon, whitefish, tilapia, etc.)
1 slice of lemon or orange
1 sliced fennel bulb.
4 cups of green leaves (spinach, kales, swiss chard, etc.)


1In 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.
2Lower 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.