Best Poached Fish With Olive Oil And Lemon Recipes

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MARIO BATALI'S OVEN-POACHED HALIBUT IN OLIVE OIL



Mario Batali's Oven-Poached Halibut in Olive Oil image

I finally took the plunge and tried this odd recipe. It was the most delicious fish I've ever tasted, moist and silky texture. It is NOT oily tasting at all, and you can even eat the lemon slices. Yum! Next I'll try it with salmon. Poaching fish in oil may seem like an unusual cooking method, but it's actually a little like confit, the traditional preparation in which meat is cooked in its own fat. The idea comes from a guest television talk show appearance by Mario Batali, the chef of New York City's Babbo, and the technique he demonstrated is adapted here for home use. The fish fillets stay extremely moist, but without any taste of oil, and the layers of lemon slices, which lose their tartness when heated with the oil and salt, infuse the dish with wonderful citrus notes. Another bonus: the oil doesn't pick up any fish flavor (believe it or not) - it tastes lemony and slightly salty - and only a small amount is served with the dish, so the rest can be used again in a vinaigrette, or added to mashed potatoes, or saved for cooking. This recipe takes only about 15 minutes to prepare for cooking - but then the slow poaching method adds an hour or more to the total time from start to finish.

Provided by hoosfoos

Categories     Halibut

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 1/2 lbs halibut fillets (each 1 inch thick)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 cup capers, rinsed (preferably packed in salt)
1 1/2 large lemons, thinly sliced
3 tablespoons loosely packed fresh flat leaf parsley
2 cups extra virgin olive oil
1 tablespoon loosely packed fresh flat leaf parsley

Steps:

  • Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.
  • Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.
  • Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.
  • Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.
  • COOK'S NOTE:
  • To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.
  • Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

SIMPLE POACHED SALMON



Simple Poached Salmon image

A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 6

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
Coarse salt
4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Steps:

  • In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
  • Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.

Nutrition Facts : Calories 277 g, Fat 12 g, Protein 39 g

POACHED COD WITH LEMON-BUTTER SAUCE



Poached Cod With Lemon-Butter Sauce image

From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.

Provided by Chef Kate

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs cod fish fillets
1 cup milk
1 1/2 cups water
1 bay leaf
4 sprigs fresh parsley
2 tablespoons fresh parsley, chopped
4 whole peppercorns
2 whole cloves
4 tablespoons unsalted butter
1/2 teaspoon garlic, minced
3 tablespoons shallots, minced
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Cut cod fillets into four serving size pieces and place in large pan in one layer.
  • Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
  • Add the bay leaf, the parsley sprigs, peppercorns and cloves.
  • Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
  • While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
  • Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
  • Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
  • Remove from the heat and add the minced parsley.
  • Taste the sauce and adjust seasoning.
  • Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8

OLIVE OIL POACHED SALMON



Olive Oil Poached Salmon image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic, smashed
1 small bunch fresh thyme
1 lemon, peel removed in wide strips with a veggie peeler
1 tablespoon coriander seeds
2 bay leaves
1 quart extra-virgin olive oil
4 (6-ounce) salmon fillets
Kosher salt

Steps:

  • Place the aromatics-the garlic, thyme, lemon zest, coriander, and bay leaves-in cheesecloth. Tie into a sachet. Add the oil to a large straight-sided saute pan and toss in the sachet. Bring the pan to a medium heat and let simmer for 15 minutes.
  • Let the salmon come to room temperature and season generously with salt. Add the salmon fillets to the pan with the olive oil. Let the fish cook in the oil for 15 to 17 minutes. Remove from the oil with a fish spatula to a plate before serving.

OLIVE-OIL-POACHED FISH WITH PASTA



Olive-Oil-Poached Fish With Pasta image

There are no fish I can think of that don't cook nicely slathered in warm olive oil. Here, a mix of several varieties is tossed with pasta, tomato and herbs. How could you go wrong with that?

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 16

6 oysters
2 large or 4 medium squids, cleaned and cut up
1/2 cup good olive oil, plus some for garnish
4 to 8 cloves garlic, peeled and left whole
Several sprigs of thyme
1/4 to 1/2 pound striped bass, preferably a strip of belly
1/4 to 1/2 pound halibut
1/4 to 1/2 pound swordfish
2 to 4 scallops
Salt and pepper
Lemon wedges
Fresh chopped parsley for garnish
20 cherry tomatoes, cut in half
Pinch cayenne, optional
1 pound cut pasta, like rigatoni
3/4 cup shredded basil, or more

Steps:

  • Steam the oysters in a little water, 1/4 inch or less, just until they're easy to open. When they're cool enough to handle, open them and cut the meats in half. Meanwhile, cook the squids in the same liquid just until opaque, less than 2 minutes. Take them out with a slotted spoon and reserve the liquid. Turn off the heat.
  • Set a big pot of water to boil for the pasta and salt it. In a broad skillet, add the olive oil, garlic and thyme and turn the heat to medium-low. Gently cook all the fish and scallops in the oil, in batches if necessary, flipping and turning as needed. Don't rush and don't worry about browning anything; just cook until each piece is tender, which will be different for each fish, but not more than 10 minutes for any. Do not overcook. Remove with a slotted spoon, leaving the garlic behind. (Discard the thyme.) Season with salt and pepper and put on a platter with the lemon wedges and chopped parsley. Drizzle with oil.
  • Add the tomatoes and cayenne to the oil and cook at a lively pace, stirring occasionally, until saucy, 10 to 12 minutes. Start the pasta in the meantime. When the tomatoes are ready, stir in the reserved cooking liquid, oysters and squid and cook a bit longer, another 3 or 4 minutes. Taste and season as needed.
  • When the pasta is almost tender, drain it and toss it with the sauce and the basil; cook another minute or so until the pasta is ready. Serve the pasta in bowls, and pass plates on the side for the fish.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 6 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 1 gram, Sodium 726 milligrams, Sugar 3 grams, TransFat 0 grams

OVEN-POACHED FISH IN OLIVE OIL



Oven-Poached Fish in Olive Oil image

Categories     Fish     Poach     Lemon     Halibut     Spring     Healthy     Parsley     Capers     Gourmet

Yield Makes 4 servings

Number Of Ingredients 5

1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil

Steps:

  • Preheat oven to 250°F.
  • Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
  • Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.

OLIVE OIL-POACHED SALMON



Olive Oil-Poached Salmon image

Provided by Julia Moskin

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

10 sprigs fresh thyme
1 large sprig fresh rosemary
2 cloves garlic, peeled and lightly crushed
About 3 cups olive oil, more to cover fish
2 pounds salmon fillet, cut into 4 pieces, at room temperature
2 lemons, one cut into wedges for garnish
Salt
black pepper to taste
Minced parsley, chives or another fresh herb, for garnish

Steps:

  • Combine thyme, rosemary, garlic and oil in a pot just wide enough to hold fish in a single layer without touching. (When fish is added, oil should cover it, so it is better to use more oil than not enough.) Peel 1 lemon, using a vegetable peeler to remove yellow part only, in strips. Add peel to oil. Season fish on both sides with salt and pepper.
  • Fit skillet with a deep-frying thermometer and heat oil to 180 degrees over medium-low heat. Reduce heat and monitor temperature, adjusting until temperature is a stable 180, with small bubbles occasionally rising to surface.
  • When temperature is stable, add fish. Oil temperature will drop, so raise heat slightly (never above medium-low) just until it reaches 180 again; then reduce.
  • Cook fish 13 to 15 minutes, until top is completely opaque and flakes easily with a fork. Remove to a plate lined with paper towels, let drain. Place on serving platter, sprinkle with herbs, and serve immediately with lemon wedges.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 33 grams, Fiber 2 grams, Protein 78 grams, SaturatedFat 8 grams, Sodium 912 milligrams, Sugar 0 grams

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