Poached Fish Fillets with Cilantro and Jalapeño Vinaigrette

Published March 1, 2012. From Cook's Illustrated.

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. We strongly recommend pure olive oil, but in a pinch, a neutral oil such as canola can be substituted. The onion half in step 2 is used to displace the oil; an inverted 4-ounce porcelain ramekin may be used instead. To make this dish spicier, add the reserved chile pith and seeds to the vinaigrette in sctep 4. Serve with steamed white rice.

Ingredients

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