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• FISH FILLETS HOW TO

Olive oil is a great option, and pairing it with fresh flavors like fennel and citrus cuts the richness of the dish. Poaching in fat makes for tender, fall-apart fish. Each will yield enough liquid to poach four 4- to 6-ounce fillets in a 12-inch pot or saucepan. Pair these five poaching liquids and herbs with your favorite type of fish (it’s barramundi, right?). Make sure you have enough liquid in your pan to fully cover the fish. You want to heat your poaching liquid to a slight simmer.

Poaching isn’t the same as boiling.īe sure not to let the liquid boil, as this will make your fish tough. Add herbs, spices, and condiments like soy sauce and vinegar to your poaching liquid for a bigger boost in flavor. Sauté aromatic vegetables in the pan before adding the liquid to add depth. (Note: Each of the recipes below uses a different poaching liquid.) Build flavor with aromatic vegetables, herbs, and spices. Other staples like coconut milk or wine make great poaching liquids, too.

FISH FILLETS HOW TO

How to Poach Delicious Fish Every Timeīroth-based poaching is refreshing and relatively low-calorie, while oil- or butter-based poaching makes for unbelievably tender fillets.

The simple method calls for submerging fish in barely simmering liquid and letting it gently cook while soaking up all kinds of flavor. There are many different ways to poach fish, and in this post, we’re sharing our favorites. Poaching is perfect for when you want to make a sophisticated meal without making it complicated.