Lemongrass Fish
Serving Size : 6
3 cups water
1 cup white wine
2 Tablespoons fresh tarragon
1 teaspoon salt
1/2 teaspoon white pepper
1 celery rib -- cut in 3 inch pieces
12 leek strips -- (green only)
12 pieces lemongrass -- cut in 3 inch pieces
1 1/2 pounds halibut fillet -- or tilapia
2 Tablespoons leek -- finely chopped (white only)
1 Tablespoon butter

1. Bring water, wine, tarragon, salt, pepper, and celery to a boil in a large pot or fish poacher. Reduce heat to a simmer for about 10 minutes.

2. Lay rinsed fish out on a tray. Gently split each filet lengthwise down the center. Place two lemon grass pieces on one half and cover with the other half.

3. Dip the leek strips into the boiling water and remove when pliable. Using two strips per fish, gently tie each fish to secure the lemongrass inside.

4. Using a large spatula, lower the fish into the hot liquid. Simmer covered for about 5 minutes, then remove cover for remaining poaching time. Anticipate 7-10 minutes total for a one-inch thick fish fold-over combination.

5. Using the large spatula, carefully remove fish from the liquid and place on each plate. Turn the fish over so the tie is on the underside.

6. Place chopped white leek in a small bowl. Add 1/4 cup of the flavorful poaching liquid to the bowl. Quickly whisk in the butter to create a sauce and spoon over each fish.

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Per Serving : 289 Calories; 5g Fat (15.8% calories from fat); 24g Protein; 35g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 472mg Sodium.

In Your Own Kitchen: Reality Cooking at Home, by Karel Anne Tieszen, ISBN 9780977253203, is

published by Wimmer Cookbooks and is available for $27.95 at bookstores, Barnes & Noble online, and additionally online at her website, www.kitchen-friends.com