A few weeks ago I attended my first cooking class and learned a new technique for cooking fish – poaching! Okay, I know poaching is not really a new technique, but it was new to me and it seemed so simple that I was excited to try it at home. Chef Randy Herzog of the Wilderness at the Smokies demonstrated his recipe for Poached Tilapia with Mango Salsa at Chef Supplies by KaTom (you can get details on their bi-weekly cooking classes here). By doing your prep work the night before, this tasty dish can be ready in a matter of minutes making it a great weekday meal.
To poach the fish, cut a piece of parchment paper to fit your sauté pan and then cut a small hole in the middle to allow the steam to escape during cooking. Depending on the size of the tilapia filets, cooking only requires 4 to 5 minutes per side…super quick and super delicious! Chef Randy says this recipe and cooking method works well using Red Snapper or Mahi Mahi as well.
As for the cooking class at Katom’s beautiful Chef Supplies Store — it was great fun! I arrived early and browsed Katom’s vast selection of kitchen gadgets and products (while silently making my wish list!) and then settled in for a delicious dinner. In addition to the main dish, Chef Herzog prepared two delicious sides (wild rice pilaf and steamed veggies) plus dessert (ice cream with berry compote), while offering up cooking tips in a relaxed and friendly atmosphere. I definitely plan to attend another Katom class in the near future!
Recipe by Chef Randy Herzog, Wilderness of the Smokies As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 2 Servings
Amount Per Serving: Calories: 664 Total Fat: 41g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 33g Cholesterol: 97mg Sodium: 781mg Carbohydrates: 33g Net Carbohydrates: 0g Fiber: 4g Sugar: 26g Sugar Alcohols: 0g Protein: 47g
Recipe by Chef Randy Herzog, Wilderness of the Smokies
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.