POACHED FISH
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
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.
BUTTER POACHED FISH
Butter poached fish is delightful.
Provided by Stephanie Manley
Categories Main Course
Time 15m
Number Of Ingredients 5
Steps:
- Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter.
- When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
- Finish the recipe with a touch of sea salt!
Nutrition Facts : Calories 268 kcal, Protein 34 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 115 mg, Sodium 90 mg, ServingSize 1 serving
POACHED COD WITH LEMON-BUTTER SAUCE
From Pierre Franey, a very simple presentation of cod that really brings out the best in the fish. Delicious with a rich, spicy vegetable dish. If you want to concentrate the lemon flavor, grate a little lemon peel over the finished cod. You can also add chopped capers to the sauce.
Provided by Chef Kate
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut cod fillets into four serving size pieces and place in large pan in one layer.
- Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
- Add the bay leaf, the parsley sprigs, peppercorns and cloves.
- Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
- While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
- Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
- Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
- Remove from the heat and add the minced parsley.
- Taste the sauce and adjust seasoning.
- Drain the fish and serve it hot with the lemon-butter sauce poured over it.
Nutrition Facts : Calories 289.2, Fat 14.9, SaturatedFat 8.9, Cholesterol 112.4, Sodium 128, Carbohydrate 4.9, Fiber 0.1, Sugar 0.2, Protein 32.8
BUTTER-POACHED HALIBUT
I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your Home Cooking," by Naomi Pomeroy, © 2016. Published by Ten Speed Press, a division of Penguin Random House, Inc.
Provided by Naomi Pomeroy
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Clarify the butter: Preheat oven to 350 F. In a 4-quart, oven-safe saucepan, melt butter over medium heat and bring to a simmer, 5-7 minutes. Once white foam (milk solids) begins to form on the top, skim it off with a small ladle or spoon. Reduce heat to medium-low and continue skimming the milk solids until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids. Set aside to cool to 155 F.
- Poach the fish: Season the fish on all sides with salt, about ¼ teaspoon per fillet. Gently lower the halibut into the clarified butter so all four fillets are submerged. Place the fish in the oven and bake, uncovered, 8 minutes.
- Assemble the dish: Fish is done when it's firm but not hard to the touch. Use a slotted spoon to remove the fish, drain off the butter, and plate. Serve with lemon wedges, crunchy salt, and dill.
More about "butter poached fish recipes"
BUTTER POACHED SALMON RECIPE - LAND O'LAKES
From landolakes.com
Cuisine KetoCalories 270 per servingServings 2-4
- Place salmon into skillet, skin-side down. Cook, basting salmon with butter occasionally, 3 minutes. Turn salmon; continue cooking and basting with butter, 3-4 minutes or until salmon flakes easily with fork or desired doneness. Adjust cooking time depending on thickness of salmon.
- Stir dill into butter remaining in pan. Spoon dill butter over salmon. Squeeze lime quarter over each piece of salmon. Serve immediately.
BUTTER POACHED FISH - COLEY COOKS
From coleycooks.com
Reviews 11Calories 529 per servingCategory Fish
- Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt.
- Add the vegetables, then gently toss to coat with butter. Poach for about 5 minutes, then use a slotted spoon to transfer the vegetables to a roasting pan and finish cooking in the oven (leave the garlic and thyme behind). Cook-time will vary depending on the vegetables and their size. Check after 10 minutes – they’ll be done when a fork can easily pierce the center.
- Carefully place the fish fillets in the butter. Season with salt and pepper, then swirl the pan around so butter coats the top of each fillet. Adjust the heat to keep the butter just below a simmer in order to prevent it from breaking. Allow the fish to poach slowly until it becomes opaque. Thicker fillets may be flipped over to finish cooking on the other side.
BUTTER POACHED FISH - HUNTER ANGLER GARDENER COOK
From honest-food.net
5/5 (15)Total Time 40 minsCategory Main CourseCalories 76 per serving
- Salt the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandoline -- although a knife is fine. Slice the green beans thinly on the diagonal. Toss all the vegetables with a little salt and vinegar and set aside.
- Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 10 minutes for every 1/2 inch of thickness. One way to do this is to put the submerged fish into a 325°F oven for 15 minutes.
- To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.
BUTTER POACHED FISH | RECIPE | CUISINE FIEND
From cuisinefiend.com
Servings 1Total Time 30 minsCategory Main Course
- Rinse the fish fillets and scale them, if necessary. Pat them dry very well. White fish will benefit from salting and chilling it for at least half an hour, then rinse the fish again and pat dry.
- Melt the butter in a pan large enough to fit the fish in one layer. Add the herbs and garlic. If you have a digital probe, stick it in and heat the butter up only to 50C/125F. Lower the fish into the butter and stick the probe in the thickest part of a fillet.
- If you don’t have a probe, just keep the butter on absolute minimum heat and don’t let it foam up.
- The fish is ready when the internal temperature is 50C, with no probe cook it for about 10 minutes, depending how thick the fillets are. If you’re unsure if it’s cooked, prod it gently and see if it starts to flake – ready if it does.
10 BEST BUTTER POACHED FISH RECIPES | YUMMLY
From yummly.com
POACHED WHITEFISH IN BUTTER & WHITE WINE SAUCE (A.K.A ...
From unclejerryskitchen.com
5/5 (1)Total Time 13 minsCategory MainCalories 1476 per serving
- Slice bread into rounds. Butter liberally and toast in a heavy skillet over medium heat until well browned on both sides. Set aside.
- Melt butter in the same skillet used for the toast. Add white wine, rosemary and ginger. Bring to a boil. season to taste with salt.
BUTTER POACHED COD WITH HOMEMADE AIOLI - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 2Servings 4Cuisine AmericanCategory Dinner
- Place butter in a large skillet or sauce pan over low heat until melted. Allow to cook until the milk solids float to the top. Once the butter stops bubbling, use a spoon to skin the foam off the top of the butter, then discard. What remains is clarified butter!
- Add tarragon, garlic, and sliced chili (if using) to clarified butter, then warm over medium heat. Make sure the skillet is large enough to fit all pieces of cod in an even layer.
- Place the egg, minced garlic, and lemon juice into the bowl of a food processor fitted with blade attachment. With the motor running, slowly stream in the canola oil until the sauce has thickened up, about 30 seconds - 1 minute. Scrape down the sides as needed, process once more, then transfer to a bowl.
BUTTER AND TOMATO POACHED WHITE FISH RECIPE - SWEETPHI
From sweetphi.com
Reviews 1Category Dinner Recipe, Healthy DinnerServings 4Calories 232 per serving
- Put half of the butter in pan (1.5 Tbs.) and let it melt a little. Add in onions. Cook until translucent. Add garlic and both cans of tomatoes. Cook for 2 minutes, until bubbling.
- Turn down the heat and cook for 5 minutes or until fish is cooked through. You will know fish is cooked through when it is not translucent anymore. Or until internal temperature of the fish is 145 degrees.
- Add kale, remaining butter and chives after the fish has cooked and cook until the kale wilts, 5 min.
BUTTER POACHED LEMON GARLIC TILAPIA RECIPE - THE KITCHEN ...
From thekitchenmagpie.com
5/5 (7)Category Main CourseCuisine AmericanCalories 272 per serving
THE PERFECT BUTTER POACHED LOBSTER RECIPE | FISHERMEN'S ...
From mualobster.com
Cuisine AmericanTotal Time 25 minsCategory Food & Cooking, Ingredients, Seafood RecipesCalories 232 per serving
- Remove meat from lobster by bending the tail backward and twist it off the body. Use kitchen shears to cut open the shell on the underside, this is softer than the top of the shell, crack it open and remove the meat.
- Slowly add 2 tablespoons of water and cook over medium heat. When the water starts to simmer, add a dollop of butter and whisk to ensure it stays liquid. Continue to add each piece of butter until the end.
- Make sure that the mixture does not boil, or it will separate. Use an instant thermometer to keep butter below 180 degrees Fahrenheit
- Add the lobster meat and cook for 6-8 minutes then turn over in the butter mixture. Again, make sure the butter doesn't boil, and reduce the heat if necessary.
BUTTER-POACHED LOBSTER RECIPE - FULTON FISH MARKET
From fultonfishmarket.com
- Slowly whisk in the cold butter pieces. Add additional butter as pieces are dissolved and whisked into sauce.
BUTTER POACHED MONKFISH | RECIPE | MONKFISH RECIPES ...
From pinterest.com
5/5 (4)Total Time 15 minsServings 2
GARLIC BUTTER POACHED FISH – IDAHO SPICE COMPANY
From idahospicecompany.com
5/5 (1)Category FishCuisine Fish
BUTTER POACHED COD RECIPE - EAT | DRINK | LIVE
From makecaloriesgreatagain.com
Cuisine SeafoodCategory Main Course
5 DELICIOUS WAYS TO POACH FISH | THE BETTER FISH ...
From thebetterfish.com
Estimated Reading Time 4 mins
10 BEST BUTTER POACHED FISH RECIPES | YUMMLY
From yummly.co.uk
TIPS FOR BUTTER POACHED FISH - WILD ALASKAN COMPANY
From wildalaskancompany.com
BUTTER POACHED FISH - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASY POACHED COD RECIPES
From tfrecipes.com
POACHED SEA BASS RECIPE WITH LEMON BUTTER - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SEA BASS POACHED IN BUTTER BY CHEF MICHAEL ...
From youtube.com
GARLIC BUTTER POACHED POLLOCK - BRADLEY’S FISH
From bradleysfish.com
10 BEST BUTTER POACHED FISH RECIPES | YUMMLY
From yummly.com
SWIMMING IN IT: BUTTER-POACHED HALIBUT TECHNIQUE ...
From starchefs.com
BUTTER POACHED FLOUNDER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
POACHING SHRIMP IN BUTTER - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search