POACHED FISH IN A LIGHT VINAIGRETTE

Poached Fish in a Light Vinaigrette image

Yield serves 4 to 6

Number Of Ingredients 14

2 pounds firm, white fish fillet, such as true cod (also known as Pacific cod), ling cod, halibut, or snapper, skinned and bones removed
Light Vinaigrette (recipe follows)
1 small fennel bulb, halved, cored, and thinly sliced
1 large beefsteak tomato, diced
2 tablespoons thinly sliced fresh basil
Light Vinaigrette
1/4 cup rice vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1 tablespoon plus 1 1/2 teaspoons sugar
1/2 cup neutral-flavored cooking oil, such as canola or soybean
(makes about 1 cup)

Steps:

Carefully rinse and dry the fish. If you feel any bones when you run your fingers along the fillet, you may wish to remove them. Using needlenose pliers or strong tweezers, gently pull out the bones in the same direction they grew so as not to damage the fish.
Fill a large, shallow straight-sided pan or a roasting pan with 2 1/2 inches water. Bring the water to a simmer on high heat and then reduce the heat to medium. Add the fish and simmer gently until it just begins to flake when prodded with a knife, about 7 to 8 minutes for a 1-inch-thick fillet. (Remember: The fish will continue to cook after you remove it from the pan.) Transfer the fish carefully with a spatula to a large, shallow, nonreactive serving dish.
Pour the dressing over the poached fish and refrigerate for at least 2 hours or up to 2 days.
To serve, arrange the fennel, tomato, and basil on top of the fish. Serve chilled or at room temperature.
Light Vinaigrette
Whisk together the vinegar, lemon juice, salt, black pepper, basil, sugar, and oil.