Poached Fish Fillets with Sherry-Tomato Vinaigrette

From Cook's Illustrated | March/April 2012

Why this recipe works:

This restaurant-style dish requires a pot of pricey olive oil and promises super-moist, delicately cooked fish. Using a small skillet and flipping the fish halfway through allowed us to cut back to 3/4 cup of oil, which we employed to crisp flavorful garnishes and finally blended into a creamy… read more

This restaurant-style dish requires a pot of pricey olive oil and promises super-moist, delicately cooked fish. Using a small skillet and flipping the fish halfway through allowed us to cut back to 3/4 cup of oil, which we employed to crisp flavorful garnishes and finally blended into a creamy vinaigrette. 

 

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Serves 4

Fillets of meaty white fish like cod, halibut, sea bass, or snapper work best in this recipe. Just make sure the fillets are at least 1 inch thick. A neutral oil such as canola can be substituted for the pure olive oil. The onion half in step 3 is used to displace the oil; a 4-ounce porcelain ramekin may be used instead. Serve with couscous or steamed white rice.

Ingredients

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