Recipe

Braised fish fillets with apple and cucumber salsa

This light, colourful dish is a beautiful way to enjoy fresh fish.

Nov 30, 2009 1:00pm
  • 15 mins cooking
  • Serves 4
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Ingredients

Braised fish fillets with apple and cucumber salsa
  • 1 tablespoon butter
  • 4 (7-ounce) firm white fish fillets
  • 1 cup white wine
  • 1 cup chicken broth
  • 1 1/2 tablespoons finely chopped tarragon
  • 1 small red onion, sliced finely
  • 2 large tomatoes, halved, sliced
  • 3 small green apples, peeled, cored, sliced
  • 3 small cucumbers, peeled, seeded, sliced thinly

Method

Braised fish fillets with apple and cucumber salsa
  • 1
    Melt butter in large, heavy skillet (big enough to fit 4 fish fillets in single layer). Place fish, wine, broth and tarragon in skillet, bring slowly to a boil; reduce heat and simmer gently, covered, 15 minutes or until fish is just tender and starting to flake.
  • 2
    Meanwhile, heat an oiled saucepan; cook onion until soft. Add tomato, apple and cucumber; cook, stirring occasionally, 7 minutes or until apple is just beginning to soften.
  • 3
    Serve fish fillets with a little of the poaching liquid and the apple and cucumber salsa.

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