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Poached Fish Fillets with Sherry-Tomato Vinaigrette

Seafood
  • • skinless white fish fillet
    4 (6-ounce)
Pantry/Dry Goods
  • • Kosher salt
  • • cornstarch
    1 tablespoon
  • • olive oil
    3/4 cup
  • • garlic clove
    3
  • • Kosher salt
  • • pepper
    1/2 teaspoon
Produce
  • • frozen artichoke heart
    4 ounces
  • • onion
    1/2
  • • cherry tomato
    4 ounces
  • • shallot
    1/2 small
  • • chopped fresh parsley
    1 tablespoon
  • • cherry tomato
    2 ounces
Alcohol
  • • sherry vinegar
    4 teaspoons
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