Best 6 Poached Fish With Cucumbers Recipes
Are you craving a light and refreshing dish that is bursting with fresh flavors? If so, poached fish with cucumbers is the perfect recipe for you. This simple yet elegant dish is easy to prepare, making it a great option for busy weeknights or when you're entertaining guests. The tender, flaky fish is complemented by the crisp, refreshing cucumbers, resulting in a dish that is both flavorful and healthy. And the best part? This recipe can be customized to your liking, so you can adjust the ingredients to suit your preferences.
Check out the recipes below so you can choose the best recipe for yourself!
POACHED SALMON WITH CUCUMBER SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 13
Steps:
- Grate cucumber and toss with vinegar and salt in a colander. Set aside for 30 minutes to drain. With your hands squeeze juices from cucumber. Combine cucumber in a mixing bowl with remaining sauce ingredients and season to taste with salt and pepper.
- Skin salmon fillets and remove bones. Fill a wide saucepan with water, about 3 inches deep. For one quart of water, add 2 teaspoons salt and 3 tablespoons vinegar; adjust proportions accordingly for more or less water. Bring to a boil. Carefully add salmon to pan and adjust heat until water is just below simmering -- it should shiver, and not quite bubble. Cook until fish has turned from translucent to opaque and feels springy to touch, about 8 minutes.
- Remove salmon with a spatula and drain on a paper towel-lined plate. Transfer to serving platter, garnish with sauce and decorate with dill sprigs.
LEMONY FISH AND CUCUMBERS
Brenda Biron of Sydney, Nova Scotia suggests the easy cleanup and tried-and-true convenience of a tinfoil packet to prepare her moist, mouthwatering meal in minutes flat. TIP: YOU CAN ALSO THROW THE PACKET ON THE BACKYARD GRILL...IF YOU HAVEN'T PUT IT AWAY YET.-Brenda Biron, Sydney, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Arrange cucumber slices on a 15x12-in. piece of heavy-duty foil. Top with cod fillets; sprinkle with salt and 3 tablespoons lemon juice. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 425° for 15-17 minutes or until fish flakes easily with a fork. Carefully open pouch to allow steam to escape. , In a small bowl, combine the butter, basil and remaining lemon juice. Spoon over fish and cucumbers.
Nutrition Facts : Calories 189 calories, Fat 7g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 237mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
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.
QUICK POACHED SALMON WITH CUCUMBER SAUCE
There's no reason to shy away from cooking fish at home with a recipe as effortless as this one. Besides basil, try using dill, fennel or coriander in the herby sauce. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In an 11x7-in. microwave-safe dish coated with cooking spray, combine the first 6 ingredients. Microwave, uncovered, on high until mixture comes to a boil, 2-3 minutes., Carefully add salmon to dish. Cover and microwave at 70% power until fish flakes easily with a fork, 5 to 5-1/2 minutes., Meanwhile, in a small bowl, combine the sour cream, cucumber, onion, salt and basil. Remove salmon from poaching liquid. Serve with sauce.
Nutrition Facts : Calories 361 calories, Fat 21g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
POACHED FISH WITH CUCUMBERS
White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon.
Provided by Dickie
Categories Tilapia Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
- Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
- Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
Nutrition Facts : Calories 754.2 calories, Carbohydrate 21 g, Cholesterol 194.5 mg, Fat 46.1 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 27.8 g, Sodium 1455.7 mg, Sugar 7.4 g
POACHED FISH WITH CUCUMBERS
White fish is poached in wine and served with cucumbers cooked in whipping cream seasoned with mild mustard and tarragon.
Provided by Dickie
Categories Tilapia Recipes
Time 1h20m
Yield 2
Number Of Ingredients 9
Steps:
- Sprinkle salt over the cucumber pieces; allow to sit 1 hour. Strain liquid from cucumbers.
- Combine the whipping cream, mustard, and tarragon in a saucepan over medium heat; add the cucumbers and simmer 8 minutes.
- Pour the wine into a large skillet over medium heat. Season with salt and add the Bay leaf. Bring the wine to a boil. Lay the tilapia into the skillet, reduce heat to medium-low and cook until the tilapia flakes easily with a fork, 8 to 10 minutes. Serve fish with cucumbers on the side.
Nutrition Facts : Calories 754.2 calories, Carbohydrate 21 g, Cholesterol 194.5 mg, Fat 46.1 g, Fiber 1.9 g, Protein 22.6 g, SaturatedFat 27.8 g, Sodium 1455.7 mg, Sugar 7.4 g
Tips:
- When poaching fish, it is important to use a court-bouillon, or poaching liquid, that is flavorful and aromatic. This will help to infuse the fish with flavor and keep it moist.
- The type of court-bouillon you use will depend on the type of fish you are poaching. For example, a court-bouillon made with white wine and herbs is a good choice for delicate fish, such as sole or trout. A court-bouillon made with red wine and vegetables is a good choice for more robust fish, such as salmon or tuna.
- It is important to poach the fish gently. Bring the court-bouillon to a simmer and then reduce the heat to low. The fish should be cooked slowly and evenly so that it does not overcook and become dry.
- The cooking time for poached fish will vary depending on the thickness of the fish. A good rule of thumb is to cook the fish for 10 minutes per inch of thickness.
- Once the fish is cooked, remove it from the court-bouillon and let it cool slightly. Flake the fish with a fork and serve it with your favorite sauce or accompaniments.
Conclusion:
Poached fish is a simple and delicious way to prepare fish. It is a healthy and versatile dish that can be served with a variety of sauces and accompaniments. By following these tips, you can poach fish perfectly every time.
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