Poached Tilapia In a Tomato Basil Sauce

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Poached Tilapia
In a Tomato Basil Sauce

Serves 2
4	Kroger tilapia fillets
1	Bottle clam juice
¼	Cup RH Phillips EXP Viognier wine
1	Clove garlic, minced (or 1 teaspoon jarred garlic)
2	Tablespoons fresh chopped basil
1	Private Selection vine ripe tomato, diced and seeded
2	Tablespoons butter
	Private Selection Basil oil, to taste
	Salt to taste

In a large skillet add the clam juice, garlic, wine and bring to a simmer.
Add the tilapia fillets and reduce heat to a very low simmer.
Poach the fillets for 5 minutes (or until just done).
Remove the fillets from the pan and set aside on serving plates.
Add the chopped basil to the skillet.
Turn heat to high and boil liquid until reduced by 2/3rds.
Remove the pan from the heat and add the butter and diced tomatoes. Pour sauce over fillets and serve immediately. Drizzle on some of the Private Selection Basil Oil. Season to taste with salt and serve immediately.

Enjoy with a glass of
RH Phillips EXP Viognier