Poached Fish Fillets with Miso-Ginger Vinaigrette

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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

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...

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