Best 3 Poached Fish With Spinach In Chili Tomato Sauce Recipes

Embark on a culinary journey with our poached fish in chili tomato sauce with spinach, a tantalizing dish that harmonizes flavors and textures. Dive into the depths of this delectable recipe, where tender fish fillets are lovingly poached in a vibrant chili tomato sauce, their delicate flavors enhanced by fresh spinach. This symphony of flavors is complemented by additional recipes that will elevate your culinary repertoire. Discover the secrets of a classic tomato sauce, a zesty lemon butter sauce, and a creamy mushroom sauce, each offering a unique twist to your poached fish. These versatile sauces can also be paired with other proteins or vegetables, making them indispensable additions to your kitchen arsenal. Unleash your creativity and explore the endless possibilities of this versatile dish, transforming it into a symphony of flavors that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO-POACHED FISH WITH CHILE OIL AND HERBS

Tomato-Poached Fish With Chile Oil and Herbs image

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

Ingredients

1/4 cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 1/4 pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
1/2 cup mint, leaves and tender stems
Limes, halved, for serving
Tortillas, toast or rice, for serving (optional)

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.

POACHED FISH

Poached Fish image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 (6-ounce) salmon fillets, skin removed
3 cups fish stock
1 cup dry white wine
2 sprigs tarragon
A few blades chives
Classic Creamy Herb Vinaigrette, recipe follows
Roasted Vegetables, recipe follows
4 tablespoons heavy cream
1/2 cup French Vinaigrette, recipe follows
2 tablespoons minced fresh green herbs (chives, tarragon, oregano)
1/2 lemon, juiced
1 tablespoon vegetable oil
1/4 teaspoon salt
Pinch freshly ground black pepper
2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles
2 zucchini, sliced into 3/4-inch thick rounds
4 plum tomatoes, halved lengthwise
1 tablespoon thyme leaves
Salt and freshly ground black pepper
Oil

Steps:

In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
Serve with poached fish and grilled vegetables.
Preheat the oven to 400 degrees F.
Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

POACHED FISH

Poached Fish image

This is one of my favorite ways to cook fish. Add a lovely sauce it is so moist and tasty. I like to poach Salmon, cod and sea bass. There are many sauce recipes here on Zaar or serve it plain with a dab of butter. I like to use a lightly greased rack so the fish is just above the water, espcially if it is a skinless filet

Provided by Bergy

Categories Very Low Carbs

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs fish fillets
1 tablespoon fresh parsley, chopped
salt and pepper
1/2 teaspoon dried dill weed (or 1 tsp fresh)
1 onion, chopped
4 lemon slices
2 tablespoons vermouth (optional)

Steps:

In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
Serve.

Tips:

Choose the Right Fish: Opt for firm-fleshed fish that can withstand poaching, such as cod, salmon, or halibut. Make sure the fish is fresh and of good quality.
Prepare the Fish: Rinse the fish fillets or steaks under cold water and pat dry with paper towels. Season the fish lightly with salt and pepper, or use your favorite fish seasoning.
Use a Gentle Poaching Liquid: To poach the fish gently, use a flavorful poaching liquid made with water, white wine, lemon juice, herbs, and spices. This liquid will infuse the fish with flavor and prevent it from drying out.
Maintain a Simmer: Keep the poaching liquid at a gentle simmer throughout the cooking process. Avoid boiling the liquid, as this can toughen the fish.
Check for Doneness: The fish is cooked when it flakes easily with a fork. Depending on the thickness of the fish, it may take 5 to 10 minutes to poach.
Prepare the Sauce: While the fish is poaching, prepare the chili tomato sauce. Sauté onions, garlic, and chili peppers in olive oil until softened. Add crushed tomatoes, tomato paste, chili powder, cumin, and salt. Simmer the sauce until it thickens.
Assemble the Dish: Place the poached fish fillets or steaks in a serving dish. Top with the chili tomato sauce and garnish with fresh cilantro or parsley.

Conclusion:

Poached fish with spinach in chili tomato sauce is a healthy and flavorful dish that is easy to prepare. By following these tips, you can create a delicious and satisfying meal that is perfect for any occasion. Serve it with your favorite sides, such as steamed rice, roasted vegetables, or a fresh salad. Enjoy the delicate flavor of the poached fish complemented by the vibrant and aromatic chili tomato sauce. This dish is sure to impress your family and friends, and it's a great way to incorporate more fish into your diet.