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.
FISH POACHED IN A TOMATO WINE SAUCE (CAN BE MADE SALT-FREE)
This is a healthy, fish in a sauce that tastes fabulous with a side of brown rice (to help soak up some of the sauce). Feel free to try this recipe with flounder, scallops, cod, scrod, shrimp or sea bass. It's a great basic recipe for "fancy fish"; feel free to add minced garlic or onion if you like. You also may want to double the sauce. . .totally up to you. This was originally a recipe from the Salt Free Life. In order to make it low sodium, just use no salt added tomato paste (and it tastes awesome salt free too).
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 4 fish filet, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together tomato paste, water, wine and lemon juice and pour into a skillet large enough to accomodate the fish filets lying flat.
- Heat briefly and add the basil.
- Place the fish on the bottom of the skillet so that they are partially covered by the liquid and sprinkle evenly with the pepper.
- When the liquid starts to simmer, turn down the heat, cover and cook until the fish is cooked through (usually 10 minutes for fish filets, but only a few minutes for shrimp or scallops).
- Remove the fish to a warm platter, turn up the heat and allow the liquuid to cook down for a minute or so.
- Serve fish with just enough sauce to barely cover the top and garnish with parley and top off with some sea salt.
- Place extra sauce on the table for the fish and/or to serve over rice.
Nutrition Facts : Calories 245.3, Fat 1.7, SaturatedFat 0.3, Cholesterol 99, Sodium 312.8, Carbohydrate 5.8, Fiber 1.1, Sugar 3.2, Protein 42.1
POACHED FISH WITH SAFFRON VERMICELLI
For this delightful and simple Moroccan dish, use fish fillets-monkfish or any firm-fleshed fish such as bream, turbot, haddock, cod-and have them skinned.
Yield serves 4
Number Of Ingredients 8
Steps:
- Poach the fish in barely simmering (not boiling) salted water for 5-10 minutes, until the flesh looks opaque when you cut into it.
- At the same time, break the vermicelli in your hand into small pieces and cook in about 5 cups of boiling salted water with the saffron until just tender, stirring vigorously so that the vermicelli do not stick together. Drain, reserving about 1 cup of the saffron water to use as a sauce. (Keep the remainder if you like-there is very little left-to pour into a soup or a stew.) Beat the olive oil into the water, season with salt and pepper, and add the parsley or cilantro.
- Serve the fish on a bed of vermicelli, with the sauce poured over.
POACHED FISH WITH RUSSIAN SAUCE
"Russian Sauce" is probably the origin of Russian dressing, though the two no longer have much in common; still, the pickles and capers mark the relationship. This is most traditionally made with sturgeon (which is a wonderfully sturdy and flavorful fish) but can be made with any firm white fillet, from carp, catfish, or sturgeon to red snapper, sea bass, or grouper. Serve with boiled potatoes or plain white rice.
Yield makes 4 servings
Number Of Ingredients 12
Steps:
- Put the oil in a deep skillet and turn the heat to medium-high. A minute later, add the mushrooms and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until they break down and release their juices, about 10 minutes. Stir in the olives, pickles, capers, stock, and salt and pepper and bring to a steady simmer.
- Sprinkle the fish with salt and pepper, then gently slide the fillets into the stock and cook just until a thin-bladed knife passes through with little resistance, less than 10 minutes. Transfer the fish to a warmed serving dish.
- Bring the sauce to a boil and reduce slightly. If you want a thickened sauce, as is traditional, mix the cornstarch with 2 tablespoons cold water and stir into the sauce. Lower the heat, then simmer until the sauce thickens; taste and adjust the seasoning. Spoon the sauce over the fish, garnish with parsley, and serve.
POACHED FISH WITH SPINACH IN CHILI-TOMATO SAUCE
I like this one because it's a one-pan dish-you will need a pan with a lid. You can use a can of tomatoes instead of making the purée if you wish, but puréeing the tomatoes produces a better result. You don't need to be precise with the quantities for this dish at all-a handful of cherry tomatoes, add some onion, etc. The important thing is to have the lid to keep in steam and heat so you get a very nice lightly cooked fish. You don't want to overcook it. I've used hake but you can use any white fish like cod, sea bass, halibut or even salmon. It's simple but tasty, and the kind of thing you could easily rustle up for yourself or friends. You can use any green veg but it works well with fennel-sautéed in a pan or slow-baked, or added to the pan and cooked with the fish and tomatoes. This is a great one for a novice cook.
Provided by Amelia Freer
Categories Fish Spinach Chile Pepper Dinner Kid-Friendly Healthy Low Fat Low Carb Low Cholesterol HarperCollins One-Pot Meal Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put 1 tablespoon of olive oil into a pan on medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season to taste with a little salt and pepper.
- Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with a lid and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
- Meanwhile combine the parsley, garlic, lemon zest, and juice in a bowl.
- To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.
- Enjoy this with some additional steamed greens.
POACHED FISH IN CREOLE SAUCE
Make and share this Poached Fish in Creole Sauce recipe from Food.com.
Provided by CJAY8248
Categories Creole
Time 1h5m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the sauce: In a large saucepan, heat the oil over moderate heat. Add the scallions, garlic, celery, green pepper, and onions. Cook, stirring frequently, about 5 minute until softened but not brown. Add the flour to the veg. mixture and stir to combine. Continue to cook, stirring, about 1 minute longer. Add the tomatoes, lemon juice, worcestershire sauce, thyme, cayenne, black pepper, and stock. Bring to a boil, stirring, then simmer, partially covered, 25-30 minute Stir the parsley into the sauce, then remove about 1 cup of the sauce from the pan and reserve. Add the fish fillets to the pan in a single layer. Pour the reserved sauce over the fillets. Partially cover the pan and simmer the fish about 10 minutes, until the fish flakes. With a large slotted spatula, transfer the fish to a serving dish and spoon the sauce over the fillets. Serve with creamy mashed potatoes or rice and green beans.
Nutrition Facts : Calories 249.1, Fat 9.6, SaturatedFat 1.6, Cholesterol 62.8, Sodium 317.9, Carbohydrate 19.5, Fiber 4.6, Sugar 8.5, Protein 23
POACHED FISH IN SHRIMP SAUCE
This is a variation of a recipe which I found in an old cookbook I purchased over 25 years ago titled, The Encyclopedia of Creative Cooking. I have changed it slightly to adapt to a less expensive version. It is really good with any kind of fish...but my favorite is with fresh salmon. If you read the entire recipe you will see that although it looks complicated at first glance it really is very easy and quick to make. Preparation time includes thickening time of cooking the sauce.
Provided by CarrolJ
Categories < 60 Mins
Time 53m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sauce:Melt margarine in a saucepan over low heat.
- Stir in flour then gradually add the half and half.
- Cook over medium heat until thickened, stirring constantly.
- Add remaining ingredients and simmer over very low heat while preparing fish.
- Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
- Add milk, salt, and pepper to the fish.
- Cover with waxed paper and microwave for 3 minutes on full power.
- Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
- Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.
HEALTHIER POACHED FISH TACOS
Healthier alternative to the typical batter-dipped and fried fish tacos. Flavored with tequila, fresh lime juice, and fresh cilantro, and topped with a smoky chipotle cream.
Provided by Nina Kelley
Categories Mexican Fish Tacos
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place tilapia in a non-reactive container with tequila and lime juice. Marinate for 10 to 15 minutes.
- Heat canola oil in a medium skillet over medium heat. Add tilapia with tequila and lime juice. As the liquid comes to a simmer, break the tilapia up with a spatula until flaky and cooked through, 5 to 10 minutes. Turn off the heat and stir in cilantro.
- Combine sour cream and chopped chipotle peppers in adobo sauce; stir until well combined.
- Divide fish between the 8 taco shells. Top with lettuce, tomatoes, avocado, and sour cream mixture.
Nutrition Facts : Calories 516.5 calories, Carbohydrate 30.7 g, Cholesterol 63 mg, Fat 21.8 g, Fiber 6.7 g, Protein 34.3 g, SaturatedFat 5.1 g, Sodium 229.7 mg, Sugar 3.2 g
PAM'S POACHED FISH SOUP
Hearty and delicious soup. You can poach cod, haddock, flounder, and salmon. I love to serve this on a cold winter day. For a stew-like consistency, simmer for longer. You can serve the stew over rice if desired.
Provided by CookinCrazyPam49
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 5- to 6-quart pot over medium heat. Add onion, celery, and carrot; saute until tender, about 5 minutes. Pour in chicken broth, tomatoes, wine, and lemon juice. Bring to a boil. Add tilapia, herbs, salt, and pepper. Reduce heat, cover pot partially, and simmer until tilapia starts to flake, about 10 minutes.
- Transfer tilapia to a plate and cover to keep warm. Simmer cooking liquid until slightly thickened, 10 to 15 minutes. Return tilapia to the pot and heat through, 1 to 2 minutes.
Nutrition Facts : Calories 213.1 calories, Carbohydrate 9.8 g, Cholesterol 55.3 mg, Fat 5.1 g, Fiber 1.8 g, Protein 25.8 g, SaturatedFat 2.2 g, Sodium 1449.9 mg, Sugar 5.7 g
POACHED FISH WITH STARFRUIT SAUCE
I hope you'll like this very low fat way of cooking fish. The fruits used in several occasions as shown in the photos are starfruit, orange, tomatoes, dried plums, capers(or Taiwanese Puo4-Bu4-Zr3.) Other possiblilities might be: grapefruits, grapes, appricots, plums. Be brave. Garlic and the right saltiness makes them good on your fish. You can also add optional vegetables (fungus, okura, beans or whatever is around) in the last few minutes before taking the fish out.
Provided by milliwuu
Categories < 30 Mins
Time 25m
Yield 2 fish, 2 serving(s)
Number Of Ingredients 14
Steps:
- Put water, oil, ginger, fruits, vinegar, sugar, soy sauce, garlic, salt, in pan, bring to the boil.
- Put in the fish. Cover and simmer till cooked through (about 5-10 minutes depending on thickness of fish.).
- Taste to adjust saltiness. (You may want to be on the salty side because the fish is not marinaded.).
- Take out the fish onto a plate leaving sauce in the pan.
- Dissolve starch in water to make starch water.
- Add basil to sauce.
- With one hand stirring the sauce, slowly dripping in only enough starch water to achieve the right consistency (the sauce should be able to stay on the fish, but not lumpy.) Make more starch water if the sauce is still too watery.
- Pour the sauce over the fish and garnish with fruit slices.
Nutrition Facts : Calories 184.8, Fat 8.5, SaturatedFat 1.2, Cholesterol 76.2, Sodium 2576.8, Carbohydrate 4.3, Fiber 0.5, Sugar 2.3, Protein 22.2
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