Easy Poached Fish

Course : Fish
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 quart water
1/2 medium onion -- sliced
6 whole black peppercorns
3 whole allspice
3 tablespoons lemon juice
1 piece bay leaf
1 teaspoon salt
1/2 cup dry white wine

Preparation / Directions:

Combine all ingredients in large skillet or Dutch oven. It may be necessary to double or triple recipe if larger amount of liquid is needed to be sure fish is just covered during poaching. Simmer for 20-30 minutes to blend flavors. Add fish; cover and simmer over low heat for 15-25 minutes, or until fish flakes easily when tested with a fork. (NOTE: Avoid using high heat. Boiling action will break up fish.) Lift cooked fish carefully from liquid with wide spatula. Drain well, patting excess moisture from fish with paper towels if necessary. Poached fish may be served hot or cold with a complementary sauce or flaked/chunked and used in casseroles, spreads, etc. A West Coast Fisheries Development Foundation recipe.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Fish Recipes