For a delicious light meal, poached fish pairs well with a salad like our arugula and wild rice salad or baby kale salad with grapefruit, avocado, and almonds. It’s a healthier way to cook fish and the technique is simple, but it can be challenging to do it right. We’ve poached fish many times now using this no-fail technique, and we think you’ll fall in love with the results. Fish is perfectly cooked when it reaches an internal temperature of 140 degrees. We use an instant-read thermometer and we highly recommend one for this cooking technique to avoid overcooking your fish. The temperature of the water should remain at 140 degrees Fahrenheit. If you are familiar with sous vide cooking then this concept will ring a bell. Basically, if the water’s temperature never rises above (or much above) 140 degrees, the fish will never overcook. Even if you leave the fish in the pan a little longer than necessary, the fish will remain perfectly cooked. Here’s what you’ll need to make this perfectly poached fish dish:
White wine – white wine adds dimension and is used to build flavor in the poaching liquid. Onion + garlic – these classic aromatics add a flavor kick. You could also use shallots. Lemon – adds brightness and a wonderful citrus taste that compliments the fish. Sea salt – to enhance all the other flavors. Fish fillets – you can use any meatier fish like salmon or trout, just steer clear of thinner fillets of white fish because they’re likely to fall apart.
Vegetable sides that pair well with poached fish
Roasted Mini Potatoes with Herbs and Garlic Crispy Parmesan Brussels Sprouts Garlic Herb Carrot Fries Green Beans with Garlic Scapes Aioli
Grain dishes that go well with poached fish
Lemon Butter Orzo Wheat Berry Salad with Squash, Kale, Currants, and Walnuts Easy Fail-Proof Risotto
Did you make this?
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