1. For the tzatziki, using a box grater, coarsely shred cucumber. Place cucumber in a medium bowl. Add yogurt, garlic, dill, parsley, and 2 tablespoons of the lemon juice. Season with salt and pepper to taste; mix well. Cover and refrigerate until serving time.
2. For the poaching liquid, fill a straight-sided skillet with a tight-fitting lid with broth. Add remaining 2 tablespoons lemon juice, plus celery, onion, carrot and thyme. Cover and bring to boiling. Reduce heat to low; simmer 10 minutes.
3. After the poaching liquid has cooked 10 minutes, increase heat to high and bring to boiling. Reduce heat to low; add fillets, skin side up. Cook, covered, 4 minutes or until fish flakes easily with a fork.
4. Remove fillets from poaching liquid, and let rest 5 minutes. Spoon tzatziki evenly onto 4 plates, top with fillets, and serve.
- 10 g Total Fat
- 2.5 g Saturated Fat
- 70 mg Cholesterol
- 135 mg Sodium
- 5 g Carbohydrate
- 0 g Fiber
- 3 g Total Sugars
- 0 g Added Sugars
- 35 g Protein
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Nutritional Information
- 10 g Total Fat
- 2.5 g Saturated Fat
- 70 mg Cholesterol
- 135 mg Sodium
- 5 g Carbohydrate
- 0 g Fiber
- 3 g Total Sugars
- 0 g Added Sugars
- 35 g Protein
Directions
1. For the tzatziki, using a box grater, coarsely shred cucumber. Place cucumber in a medium bowl. Add yogurt, garlic, dill, parsley, and 2 tablespoons of the lemon juice. Season with salt and pepper to taste; mix well. Cover and refrigerate until serving time.
2. For the poaching liquid, fill a straight-sided skillet with a tight-fitting lid with broth. Add remaining 2 tablespoons lemon juice, plus celery, onion, carrot and thyme. Cover and bring to boiling. Reduce heat to low; simmer 10 minutes.
3. After the poaching liquid has cooked 10 minutes, increase heat to high and bring to boiling. Reduce heat to low; add fillets, skin side up. Cook, covered, 4 minutes or until fish flakes easily with a fork.
4. Remove fillets from poaching liquid, and let rest 5 minutes. Spoon tzatziki evenly onto 4 plates, top with fillets, and serve.