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Recipe File: Poached Fish
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mabel
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PostPosted: Mon Mar 06, 2006 8:06 am    Post subject: seafood soup Reply with quote

especially since your other leading article references the santa cruz chowder-off! looking forward to a lighter seafood soup entry =)
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paul crawford
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PostPosted: Thu Jan 25, 2007 11:17 pm    Post subject: cooking fish/seafood Reply with quote

cooking frozen scallops and haddock lately, the liquid in the pan is very blue, I have never noticed this before?
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John S
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PostPosted: Thu Feb 01, 2007 3:21 pm    Post subject: poaching fish or chicken Reply with quote

question - Im interested in using V8 veggie juice for poaching fish and/or chicken...anyone have any experience with that - does the juice hold up or change flavors....I was concerned about wasting some good fish!! Thank you for your advice in advance.....-good cooking and better tasting to all...John
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SH
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PostPosted: Tue Feb 27, 2007 7:42 am    Post subject: Awesome Reply with quote

I have been tracking this site for more than two years now, and I must say 'Well Done' to Michael for this wonderful site. The flowchart presentation is what I awe for, it is innovative, simple and sure shot.

And, I also liked your way of asking the confirmation code for posting this Smile
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IrishChef
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PostPosted: Mon Sep 10, 2007 7:12 am    Post subject: Other poaching liquids Reply with quote

In response to the question about poaching in V8 juice, I've poached fish in the following (I've also poached chicken and pork in similar liquids):

V8 juice

tomato juice (also tomato sauce/puree/paste thinned appropriately to juice consistency)

various tropical citrus juice blends (i.e. pineapple/orange, pineapple/mango, orange/strawberry/banana) - these are great with a tropical salsa - pineapple-jalapeno for instance- and served with a coconut rice.

Tilting towards the Sandra Lee end of the spectrum, I've also poached fish in canned soups - tomato, veggie, and even manhattan clam chowder (I've even brightened up the soup/fish combo with some fresh herbs and veggies and served it as a stew).

The bottom line is if you enjoy the flavor of the poaching liquid, you'll enjoy the flavor of the poached fish.

Use your head; trust your palate (or is that palette ?).
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kaosborne



Joined: 16 Feb 2008
Posts: 1

PostPosted: Sat Feb 16, 2008 3:42 am    Post subject: Poaching is now my friend! Reply with quote

Iíve tried fish grilled, baked and fried. I was never able to create the texture I desired with those methods. Plus, the fish almost always turned out either a little dry or undercooked. Anger Today I thought I would try poaching it. I purchased some orange roughy Smile , came home, sat down, and looked for a recipe online. The first one I found was yours. How wonderful! I have never poached before and all of your instructions, hints, and pictures were magnificent! And after reading all of the otherís comments, I canít wait to try my own variations. Laughing Out Loud Iíll be back!
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PostPosted: Thu Mar 06, 2008 6:16 am    Post subject: Reply with quote

I make a beautiful fish salad with poached fish. After poaching, mash it up with mayo, salt and freshly ground black pepper. Put it in a tray, shape into a fish... decorate with sliced cucumber scales and a pepper eye. Surround with chiffoned lettuce leaves. Looks pretty and tastes fabulous.
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PostPosted: Fri Mar 14, 2008 11:54 pm    Post subject: Poached Fish Reply with quote

We love poached Salmon, usually takes about 10 minutes per inch of thickness. Last time I poached it in a miso soup. Came out real nice. Serve with a simple Remoulade sauce.
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rich.bronson



Joined: 25 Mar 2008
Posts: 16

PostPosted: Tue Mar 25, 2008 1:55 pm    Post subject: Reply with quote

Anonymous wrote:
I make a beautiful fish salad with poached fish. After poaching, mash it up with mayo, salt and freshly ground black pepper. Put it in a tray, shape into a fish... decorate with sliced cucumber scales and a pepper eye. Surround with chiffoned lettuce leaves. Looks pretty and tastes fabulous.


This makes a fantastic meal. I made this with lite mayo two Fridays ago for my family and they loved it. It's one of those things I think I would like to make every week or at least every other week.
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kevinthenerd
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PostPosted: Sun Mar 30, 2008 11:14 pm    Post subject: Reply with quote

I just tried this on three filets of tilapia, and I gotta say it's a very good way to cook it. It seems to yield more consistent results than when I blacken them in my cast iron pan; it doesn't require nearly as much fine tuning in the cooking time. I have to admit, my third try was almost perfect.

The temperature of the water tends to stay very consistent (at or near the saturation temperature), and I believe this has a lot to do with the success rate.
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Nibbles of Tidbits
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PostPosted: Wed Jan 07, 2009 2:57 am    Post subject: I prepared a variation of your recipe on my Food Blog Reply with quote

Hello. Thanks for the excellent information and clear layout of all. Your recipe was helpful to the preparation of my dinner Smile I wrote about it on my food blog, Nibbles of Tidbits. And I added a link back to your site. Here it is - http://www.ineedtext.com/FoodBlog/?p=1643

Ciao, Shelly Borrell
Cool
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melissajarquin
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PostPosted: Thu Mar 26, 2009 11:47 pm    Post subject: thanks for a great dinner! Reply with quote

I just poached fish for the first time and followed your recipe. Thanks for a wonderful dinner! The fish salad recipe and asian style recipes above all sound fantastic. Thanks for your post!
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PostPosted: Sun Aug 30, 2009 12:23 am    Post subject: poach then cake Reply with quote

You can poach this fish then cool it and flake it and use it as you would crab in a sea cake. Very easy and tasty
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Angela
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PostPosted: Sun Mar 21, 2010 7:48 pm    Post subject: Poached Tilapia Reply with quote

After tilapia has been poached and cooled, I separate it into small pieces and sprinkle with salt, pepper, diced Italian parsley and some olive oil. Refrigerate and serve as a salad.
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Golden Key
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PostPosted: Thu Dec 09, 2010 4:53 pm    Post subject: Poached Tilapia Reply with quote

My husband sautees tilapia each morning for his breakfast. It's been a problem cause he doesn't always regulate the temp of the olive oil. We found your poached fish recipe this morning. No white peppercorns in the house, so we used whole black instead, and we only had dry parsley. I added some italian seasoning at his request. Much to our surprise, the tilapia came out absolutley delicious, delicate and flavorful.... Thanks so much for posting this recipe on line! To make it easier for my husband I strained the broth then reserved it - in the fridge for tomorrow's fish. I imagine if we just make the broth up every few days, this will streamline his daily fish breakfast prep - alleluia! Smile
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