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Poached Fish

Posted in : alcohol, dinner, easy, fish, recipe on by : Jeanette Rueb Tags: , , , , , ,

This is a dinner I tried out while I was cooking for just myself, so if you’re making the recipe for more than one person, multiply the recipe accordingly. For the nutrition facts, the meat used was 8 oz of salmon, which contributed 288 Calories, for those who are counting and wish to substitute a different fish or less fish. 🙂

Poaching is a great light way to cook most types of fish. Whether it’s salmon (my favorite), mahi mahi, tilapia, or any other light, flaky fish. This is quick if you’re looking for dinner in a pinch (it takes about 10 minutes to make), and it’s so tender and tasty when you’re done, it’ll make even the cheapest cut of fish taste incredible.

Finally, for you beginners out there, here’s a fancy-sounding cooking term you can use to impress your friends when describing this recipe. The term is “deglazing.” It’s the process of adding a liquid (usually wine) to a pan with meat cooking in it to dissolve the solids and create a sauce, adding flavor to your cooking food. In this recipe, you deglaze the pan with vermouth, dissolving the solids from the butter, garlic, and salmon to create a white wine sauce that the fish then poaches in.

Now, let’s go apply that knowledge!

Fish pictured: Mahi Mahi

1 cut of Fish (your choice)
1/2 tbsp Salted butter
1 clove Garlic, minced
1 tsp Oregano, divided
1 tsp Basil, divided
1/2 tsp Dill weed, divided
1/2 tsp Ground black pepper, divided
1/4 cup Vermouth

Heat up a frying pan over medium heat to melt the butter and coat the bottom of the pan. As it melts, add in the garlic. Once the butter is melted, put your fish in the pan upside down. Cook it upside-down for 1 minute to give the top of the cut some color. While it’s cooking, season the exposed underside with the oregano, basil, dill, and pepper.

After a minute, gently flip the fish over and season the top the same way as you did the bottom. Add the vermouth (here’s your deglazing) and turn the heat up to high to bring the liquid to a low boil. Once boiling, cover the pan and immediately reduce the heat to bring the liquid down to a simmer. Cook covered for 5 minutes, and serve with your favorite greens and a grain!

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