Tasty Tilapia Poached in Curried Tomato Sauce

Tilapia Poached in Curried Tomato Sauce

 1 Jar MMlocal Tomato Juice, or Spicy Tomato Juice, your preference.

 1 Jar MMlocal Simply Tomato, or Heirloom Tomato

1 Medium Yellow Onion, diced

2 tbs Shallot, Minced

2 tsp. Ginger, fresh, minced

1 tsp. Balsamic Vinegar

3-4 lbs. Tilapia Fillets, or another flaky white fish

¼ cup  Dry White Wine

1 tsp Fish Sauce (optional, but highly recommended)

1 tbs. EVOO- Extra Virgin Olive Oil

1 tbs. Butter

1 tbs. Curry Powder preferably Vietnamese Sweet  Lemon Curry (Savory Spice Shop) another light curry can be used, adjust amounts based on spiciness.

S&P

Pre-heat oven to 350°

Sauté Onions in EVOO, with dash of Salt until translucent, add Shallots, Ginger and Curry Powder, when Shallots are translucent (3min.) deglaze with White Wine.  Add MMlocal Tomato Juice, or MMLocal Spicy Tomato Juice, and MMlocal Simply Tomatoes, bring to simmer stirring occasionally, simmer for 20 min. Using immersion blender, or standard blender (remember to blend in small batches and cover top of blender with thick, dry cloth to prevent burns!) blend until completely smooth, adjust consistency with water to achieve a bloody-mary like consistency. Add Fish sauce, Balsamic Vinegar, Butter, adjust seasoning.

Lightly coat baking dish with canola oil, lightly season Tilapia with S&P, place fillets in baking dish, pour Tomato Sauce over the fillets, making sure to completely coat the fillets. Cook for 15-20 minutes or less until fish flakes easily. Serve immediately spooning extra sauce onto fillets.