Poached Fish Fillets with Sherry-Tomato Vinaigrette

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Appears in Cook's Illustrated March/April 2012, America's Test Kitchen TV

SERVES4

TIME1¼ hours, plus 20 minutes salting

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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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