Best Poached Fish Fillets Recipes

SHALLOW-POACHED FISH FILLETS

Steps:

• Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
• Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
• Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
• Serve: Drizzle buerre blanc over fish, and garnish with mint.

POACHED FISH FILLETS WITH SHERRY-TOMATO VINAIGRETTE

Steps:

• 1. FOR THE FISH: Adjust oven racks to middle and lower-middle positions and heat oven to 250 degrees. Pat fish dry with paper towels and season each fillet with 1/4t salt. Let sit at room temperature for 20 minutes. 2. Meanwhile, toss artichokes and cornstarch in bowl to coat. Heat 1/2C oil in 10-inch nonstick skillet over medium heat until shimmering. Shake excess cornstarch from artichokes and add to skillet; cook, stirring occasionally, until crisp and golden, 2-4 minutes. Add garlic and continue to cook until golden - 30-60 seconds. Strain oil through fine-mesh strainer into bowl. Transfer artichokes and garlic to ovenproof paper towel-lined plate and season with salt. Do not wash strainer. 3. Return strained oil to skillet and add remaining 1/4C oil. Place onion half in center of pan. Let oil cool until it registers about 180 degrees, 5 to 8 minutes. Arrange fish fillets, skinned side up, around onion - oil should come roughly halfway up fillets. Spoon a little oil over each fillet, cover skillet, transfer to middle rack and cook 15 minutes. 4. Remove skillet from oven. Using two spatulas, flip fillets carefully. Cover skillet, return to middle rack, and place plate with garlic and artichokes on lower-middle rack. Continue to cook fish until 130-135 degrees, 9 - 14 minutes longer.. Gently transfer fish to serving platter, reserving 1/2 C oil, and tent fish loosely with aluminum foil. Turn off oven, leaving artichokes in oven. 5. FOR THE VINAIGRETTE: Process whole cherry tomatoes, shallot, vinegar, 3/4t salt and pepper with reserved 1/2C fish cooking oil in blender until smooth, 1-2 minutes. Add any accumulated fish juice from platter, season with salt to taste, and blend 10 seconds. Strain sauce through fine-mesh strainer, pressing on solids to extract as much liquid as possible (discard solids). 6. To serve, pour vinaigrette around the fish. Garnish each fillet with warmed crisped artichokes and garlic, parsley, and tomato rounds.

POACHED FISH FILLETS

Steps:

• Stir the cornstarch and 1/4 cup broth in a small bowl. Set aside.
• Heat the remaininng broth, dill weed, black pepper, carrot, celery and onion in a 12-inch skillet over medium high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Add the fish to the skillet. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Remove the fish from the skillet and keep it warm.
• Stir the cornstarch mixture and stir it into the skillet. Cook and stir until the mixture boils and thickens. Serve the vegetable mixture with the fish.

POACHED FISH FILLETS

Steps:

• Saute the onions and some veggies and just add some white wine or stock to that. Then lay the filets on top (with or without skin ) cover for three to seven min. depends on the thickness of the fillet. A one pan quick meal after a long day at work.