Champagne-Coconut-Clementine-Poached Tilapia Fillets

• 1 cup champagne or 1 cup sparkling wine
• 12 cup coconut milk
• 12 cup clementine juice
• 1 tablespoon ginger, chopped
• 4 tilapia fillets or 4 red snapper fillets
• 4 teaspoons chives, minced
• 1 hot pepper, minced (red or green)
• salt and white pepper
• clementine, segments (to garnish)

1. Combine champagne, coconut milk, clementine juice and ginger in a large shallow pan and bring to a slow simmering boil over low heat.
2. Poach fillets approximately 3 minutes.
3. Remove fillets and wrap in foil.
4. Reduce sauce over medium heat.
5. Add fillets and minced hot pepper.
6. Transfer fillets to hot plates and spoon sauce over them.
7. Garnish with chives and clementine segments.

champagne, coconut milk, clementine juice, ginger, tilapia, chives, hot pepper, salt, clementine

Taken from www.food.com/recipe/champagne-coconut-clementine-poached-tilapia-fillets-368440 (may not work)