Champagne-Coconut-Clementine-Poached Tilapia Fillets

1. 1

   Combine champagne, coconut milk, clementine juice and ginger in a large shallow pan and bring to a slow simmering boil over low heat.

2. 2

   Poach fillets approximately 3 minutes.

3. 3

   Remove fillets and wrap in foil.

4. 4

   Reduce sauce over medium heat.

5. 5

   Add fillets and minced hot pepper.

6. 6

   Transfer fillets to hot plates and spoon sauce over them.

7. 7

   Garnish with chives and clementine segments.

* Per serving · 4 servings · Values may vary.

No additional tips available.