Best 2 Poached Fish W Sherry Tomato Vinaigrette Recipes
Dive into a culinary journey with our poached fish recipes, where delicate flavors and vibrant ingredients come together to create a symphony of taste. Discover the art of poaching, a gentle cooking method that preserves the natural flavors and moistness of fish, resulting in tender and flaky perfection. Indulge in a classic French dish, "Poached Fish with Sherry-Tomato Vinaigrette," where the richness of sherry and the acidity of tomatoes create a harmonious balance of flavors. Transport yourself to the Mediterranean with "Poached Cod with Lemon-Caper Sauce," where the bright citrus notes of lemon and the piquant flavor of capers elevate the delicate taste of cod. For a touch of Asian inspiration, try our "Poached Salmon with Ginger-Soy Dressing," where the aromatic ginger and the umami-rich soy sauce create a delightful fusion of flavors. And for those who love a creamy indulgence, the "Poached Halibut with Creamy Dill Sauce" offers a velvety smooth sauce that complements the mild flavor of halibut. Each recipe promises a unique culinary experience, sure to tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
TOMATO-POACHED FISH WITH CHILE OIL AND HERBS
Poaching boneless, skinless fish fillets in a brothy sauce is a foolproof (and undeniably delicious) method for cooking fish. Here, go for meaty, mild-flavored, firm-fleshed varieties like cod, haddock, pollack, halibut or flounder. This flavorful sauce, made from burst cherry (or other small) tomatoes, sizzled shallots and toasted garlic, definitely has a summery vibe; feel free to substitute a can of peeled tomatoes if the real deal isn't in season.
Provided by Alison Roman
Categories dinner, weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
- Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
- Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
- Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
- To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
Tips:
- Choose the right fish: Firm-fleshed fish, such as halibut, salmon, or cod, work best for poaching.
- Use a flavorful poaching liquid: The poaching liquid should be flavorful enough to infuse the fish with taste. Try using a combination of white wine, vegetable broth, herbs, and spices.
- Poach the fish gently: Bring the poaching liquid to a simmer and then reduce the heat to low. The fish should cook gently over low heat for 8-10 minutes, or until it is cooked through.
- Make the sherry tomato vinaigrette: While the fish is poaching, make the sherry tomato vinaigrette. This flavorful vinaigrette is made with sherry vinegar, olive oil, tomatoes, capers, and parsley.
- Serve the fish with the vinaigrette: Once the fish is cooked, serve it immediately with the sherry tomato vinaigrette. The vinaigrette will add a bright, acidic flavor to the fish.
Conclusion:
Poached fish with sherry tomato vinaigrette is a light and flavorful dish that is perfect for a summer meal. The fish is cooked gently in a flavorful poaching liquid, and then served with a bright and acidic vinaigrette. This dish is sure to please even the most discerning palate.
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