Poached Fish Fillets with Sherry-Tomato Vinaigrette
Appears in Cook's Illustrated March/April 2012
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...