Best Cider Poached Fish Recipes

FISH POACHED IN CIDER

Fish Poached In Cider image

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 teaspoon butter, or more to taste
1/2 cup sliced or minced shallots
1 cup roughly chopped portobello or other mushrooms
1 1/2 pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces
Salt and freshly ground black pepper to taste
1 cup dry sparkling cider

Steps:

Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

CIDER-POACHED FISH

Cider-Poached Fish image

This is from The Washington Post. Haven't tried it yet, but it did sound interesting. To be served with steamed green beans or new potatoes.

Provided by Nabiha

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 shallots (or 1/4 small onion)
5 ounces mushrooms, such as portobello, button, cremini
1 1/2-2 lbs white fish fillets, such as black cod, haddock, halibut or 1 1/2-2 lbs tilapia fillets
1 cup dry sparkling apple cider
2 tablespoons unsalted butter, plus
2 tablespoons unsalted butter, for swirling in at the end (optional)
3/4 cup creme fraiche (optional)
salt & freshly ground black pepper

Steps:

Peel and mince the shallots.
Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
(At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
Spoon the sauce over fish.
Serve immediately.

Nutrition Facts : Calories 219.4, Fat 8.1, SaturatedFat 4.1, Cholesterol 129.5, Sodium 126.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 32.6

SPARKLING-CIDER-POACHED FISH

SPARKLING-CIDER-POACHED FISH image

Yield 4 Servings

Number Of Ingredients 6

Ingredients

-1 Tablespoon butter
-1/2 cup sliced or minced shallot
-1 cup roughly chopped fresh mushrooms, such as crimini or portobello
-1 1/2 Lbs. white-fleshed fish fillets, such as cod or red snapper, about 1 inch thick, in 1 or 2 pieces
-Salt and Freshly ground black pepper
-1 cup sparking HARD cider

Steps:

Preheat the oven to 425 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallot and mushrooms around the sides of the skillet. Season the fish with salt and pepper to taste and lay it in the center of the skillet. Pour the cider around the fish Bring to a boil on top of the stove, then transfer to the oven. Bake about 8 minutes, or until fish flakes easily with a fork. Do not overcook! Baste with pan juices and serve.