In a large skillet, bring wine, water, lemon juice, and 1/2 tsp. salt to a boil. Reduce heat and add tilapia. Poach, uncovered, for 5-10 minutes or until fish flakes easily with a fork, turning once. Remove and keep warm.
Bring poaching liquid to a boil; cook until reduced about 1/2 cup. Meanwhile, in another skillet, saute the yellow squash, zucchini, onion, and garlic in oil until tender. Sprinkle with pepper and remaining salt.
In a blender, combine the reduced liquid, roasted peppers, and vinegar; cover and process until smooth. Serve with fish and vegetables.
Source: A friend Helen.
By Raymonde from North Bay, Ontario
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