Best 6 How To Poach Fish Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Poaching fish is a simple and gentle cooking method that results in moist, flaky fish that retains its delicate flavor. This versatile cooking technique is perfect for a variety of fish, from delicate sole to hearty salmon. Poaching is also a great way to cook fish for people who are on a diet or who have difficulty chewing. With just a few simple ingredients and a little bit of time, you can create a delicious and healthy poached fish dish that the whole family will enjoy.

Check out the recipes below so you can choose the best recipe for yourself!

POACHED FISH



Poached Fish image

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

1 1/2 lbs fish fillets
1 tablespoon fresh parsley, chopped
salt and pepper
1/2 teaspoon dried dill weed (or 1 tsp fresh)
1 onion, chopped
4 lemon slices
2 tablespoons vermouth (optional)

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.

SIMPLE POACHED WHITE FISH



Simple Poached White Fish image

Poaching is a great way to cook fish when you are feeling under the weather. This simply made dish of poached white fish is a great option when you need something that's easy to digest, full of nutrients and is hassle-free to make. Eat it with a little plain boiled rice as suggested below, or some steamed baby Yukon Gold or fingerling potatoes.

Provided by Cook for Your Life Staff

Categories     Mains, Basics

Number Of Ingredients 1

1 medium leek, white and light green parts only, shredded 1 bay leaf 2 strips of lemon peel 2 black peppercorns Pinch of sea salt 6 ounces cod Olive oil (optional)

Steps:

  • Add the leeks, bay leaf, lemon peel, peppercorns, and salt to a small pot. Pour in 2 cups of water and bring to a boil. Cover and simmer over medium-low heat for 20-30 minutes.
  • Reduce the heat to low and add in the fish. Add more water if the fish is not covered by at least two-thirds. Cover, bring to a boil, and turn off the heat. Leave to steam on top of the stove for about 7-10 minutes or until the fish is opaque. Carefully remove the fish with a slotted spoon and, if desired, drizzle with a little olive oil. Serve with Basic White Rice and steamed vegetables.

Nutrition Facts : Calories 230

HOW TO POACH FISH IN MILK



How to poach fish in milk image

We've used haddock in this classic recipe, but any other fish, such as cod, would taste great, too.

Provided by Netmums

Categories     Easy dinner recipes for kids

Time 45m

Yield 4

Number Of Ingredients 6

4 smoked haddock fillets (undyed)
400ml milk
1 tsp black pepper, ground
500g potatoes
500g butternut squash
4 mini corn on the cobs

Steps:

  • Lay the haddock fillets flat in a large frying pan or skillet
  • Pour in enough milk to cover the bottom of the pan and go about half way up the fish, then grind black pepper on top to taste
  • Cover the pan, then bring the milk to the boil
  • Turn down quickly to simmer for about 15 minutes or until the fish is cooked
  • Boil the potatoes (or bake if you prefer) and steam mini corns and the squash (cut into cubes) till soft
  • Once it's all ready, serve up with a little of the milk that the fish was cooked in poured on the side for the potatoes to be mashed into

BUTTER POACHED FISH



Butter Poached Fish image

Butter poached fish is delightful.

Provided by Stephanie Manley

Categories     Main Course

Time 15m

Number Of Ingredients 5

12 ounces fish
6 ounces unsalted butter ((divided use))
1 tablespoon lemon juice
2 teaspoons finely diced shallots
finely chopped fresh herbs such as chives - optional

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

WHOLE POACHED SALMON



Whole Poached Salmon image

Poaching is a great way to bring out the delicate flavor of whole fish. A poacher will use less liquid than a pan, but either works. This whole poached salmon is fantastic hot or cold. Serve with a little lemon or your favorite sauce.

Provided by Marvel's Kitchen

Categories     Seafood     Fish     Salmon

Time 35m

Yield 2

Number Of Ingredients 8

1 (750 milliliter) bottle dry white wine
1 onion, thinly sliced
1 rib celery, sliced
6 whole peppercorns
1 bay leaf
1 whole salmon, cleaned
1 bunch fresh dill
1 lemon, sliced

Steps:

  • Combine wine, onion, celery, peppercorns, and bay leaf in a fish poacher. Place poacher over 2 burners on the stove.
  • Rinse fish under cold water, stuff the cavity with dill and lemon slices, and place on the rack in the pot. Cover and bring slowly to a strong simmer (don't boil at any point). Cook until fish easily flakes with a fork, being sure not to overcook, about 20 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Drain and serve.

Nutrition Facts : Calories 420.9 calories, Carbohydrate 24.6 g, Cholesterol 24.5 mg, Fat 2.5 g, Fiber 5 g, Protein 13 g, SaturatedFat 0.6 g, Sodium 84.4 mg, Sugar 6.4 g

POACHED FISH



Poached Fish image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

4 (6-ounce) salmon fillets, skin removed
3 cups fish stock
1 cup dry white wine
2 sprigs tarragon
A few blades chives
Classic Creamy Herb Vinaigrette, recipe follows
Roasted Vegetables, recipe follows
4 tablespoons heavy cream
1/2 cup French Vinaigrette, recipe follows
2 tablespoons minced fresh green herbs (chives, tarragon, oregano)
1/2 lemon, juiced
1 tablespoon vegetable oil
1/4 teaspoon salt
Pinch freshly ground black pepper
2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles
2 zucchini, sliced into 3/4-inch thick rounds
4 plum tomatoes, halved lengthwise
1 tablespoon thyme leaves
Salt and freshly ground black pepper
Oil

Steps:

  • In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
  • Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
  • Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
  • Serve with poached fish and grilled vegetables.
  • Preheat the oven to 400 degrees F.
  • Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

Tips:

  • Use a pan or skillet that is large enough to fit the fish comfortably.
  • Use aromatics, such as onions, garlic, and herbs, to add flavor to the poaching liquid.
  • Use a splash of acid, such as white wine or lemon juice, to brighten the flavor of the fish.
  • Season the fish with salt and pepper before poaching.
  • Bring the poaching liquid to a simmer before adding the fish.
  • Gently lower the fish into the poaching liquid and reduce the heat to low.
  • Cook the fish for the recommended amount of time, or until it is cooked through.
  • Remove the fish from the poaching liquid and serve immediately.

Conclusion:

Poaching is a healthy and flavorful way to cook fish. It is a versatile method that can be used to cook a variety of fish, including salmon, trout, cod, and halibut. Poached fish can be served with a variety of sauces and sides, making it a great option for a quick and easy meal.

Related Topics