Poaching fish is my favorite way to cook fillets. The liquid used can be very simple or very complex. Sometimes I will reduce it into a sauce afterward, and sometimes I like to leave it as a thin broth. This recipe is very quick and is perfect for a nice weekday meal or second course in a large dinner party. Always use fresh fish with firm flesh.
I like to buy whole fish and fillet them myself. Then I use the bones and heads to make a quick fish stock. The butcher should be able to cut the fish into fillets for you if that is too much work.
- 1 1/2 lbs fish fillets, skin still on
- 3 cups fish stock
- 4 garlic cloves sliced into long slivers
- 2 tbsp chopped fresh cilantro
- 1 tbsp olive oil
Season fillets with salt and pepper. In a saute pan large enough to hold all fish in one layer, heat olive oil and fry garlic until it begins to brown, about a minute. Add stock and cilantro and bring to a boil then turn down to a medium simmer. Place fish skin side up and cook until done, about 7 minutes. Remove fish from pan and tent with foil to keep warm. The sauce can be thickened with cream and reduced or poured over fish as a broth right away. The fillets can be served in a bowl with bread as a simple soup, over rice or pasta or however desired.