How to Poach Fish
Poaching is a gentle, low-fat cooking technique popular with restaurants looking to create mild, moist, and healthy fish dishes. This method can be used with any fish fillets, including Pacific Halibut fillets (pictured), Pacific snapper fillets, and Mahi Mahi fillets.
The other benefit of using this technique is that you are only a few short steps away from a delicious, sweet sauce when you’re done.
Poaching the Fish:
2. Put the fish on top and surround it with the fish fumet.
3. Bring the fumet to a simmer.
4. Cover and move to 450 degree oven.
5. After a few minutes, flip the fish.
6. Once the fish has cooked through (and is opaque), remove the fish and keep it warm.
Making the Sauce:
2. Reduce the broth a little bit to concentrate the flavors.
3. Remove the pot from the heat and swirl in the butter.
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