poached grouper

Poaching is a great, healthy method for making tender fish. The trick is to keep the poaching liquid to a bare simmer so as not to make the fish tough. Grouper's a nice, thick white fish, but this would work just as well with a thinner fish like tilapia, just be sure to keep an eye on the heat so the fillet doesn't break apart during cooking.

serves 4

1 cup white wine
1 cup low sodium chicken stock
1 lemon, sliced
2 tbsp capers
1 large garlic clove, chopped
1 tsp red pepper flakes
1 tbsp butter
4 grouper fillets (or other fish)

Add first 7 ingredients to a large saucepan and bring to a boil. Lower to a bare simmer and add fish. Cover and poach until fish is cooked through. Remove fish and bring poaching liquid back up to a boil. Boil until reduced to a thin sauce consistency and serve with fish.