Poached Fish Fillets with Cilantro and Jalapeño Vinaigrette

Name: Poached Fish Fillets with Cilantro and Jalapeño Vinaigrette
Ingredients: 4 , skinless white fish fillets, 1 inch thick (6 ounces each); , Kosher salt; 2 , jalapeño chiles, stemmed, seeded and cut into 1/8-inch-thick rings; 2 teaspoons, cornstarch; 3/4 cup, olive oil; 3 , garlic cloves, minced; 1/2 , onion, peeled; 4 , jalapeño chiles, stemmed, halved, pith and seeds reserved; 1/2 small, shallot, peeled; 6 sprigs fresh, cilantro; 8 teaspoons, fresh lime juice; , Kosher salt; 2 tablespoons, fresh cilantro leaves; 1/2 , avocado, pitted and cut into 1/4-inch pieces (optional)

Main Courses
Fish & Seafood

Appears in Cook's Illustrated March/April 2012

Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

SERVES 4

TIME 1¼ hours, plus 20 minutes salting

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