Poached Fish in a Vegetable Broth

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1.2 min read
cilantro chicken pritikin recipe

Poached Fish in a Vegetable Broth

Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: American, Continental, Fish
Yield: 12 people


  • 48 ounces fish (Good Fish to use: Salmon, halibut, cod, sturgeon, or tilapia) cut into 4 oz portions
  • 6 cups rice (black thai) cooked
  • 4 cups snow peas julienned
  • 24 ounces bean sprouts
  • 2 jalapeno peppers seeded & diced
  • 2 red pepper seeded & julienned
  • 1 onion peeled & julienned
  • 1 cup red cabbage julienned
  • 1 cup carrots julienned
  • 4 tablespoons garlic sliced
  • 1 tablespoon ginger minced
  • 1 teaspoon lemon zest
  • 3 cups vegetable stock
  • 3 cups fish stock
  • 1 cup sherry
  • 1 teaspoon soy sauce, low sodium
  • 1 pinch red pepper (crushed)
  • 1 cup cilantro chopped


  • In a stockpot, bring to boil fish stock, vegetable stock, ginger, garlic, sherry, soy sauce, crushed red pepper, jalepeno & lemon zest.
  • Reduce heat to simmer and simmer for 10 minutes.
  • Cool & hold aside.
  • Add all ingredients, except cilantro, bean sprouts, cabbage & snow peas, to a baking pan including the stock.
  • Bake at 300 degrees for 8-15 minutes, depending on type of fish.
  • Remove fish from pan and add remaining ingredients.
  • Bringing them to boil.
  • Place a portion of Black Thai rice on plate.
  • Place fish on top of rice and spoon sauce & vegetables around the plate.
  • Serve immediately.
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