Poached Fish Fillets with Sherry-Tomato Vinaigrette

Name: Poached Fish Fillets with Sherry-Tomato Vinaigrette
Yield: Serves 4
Ingredients: 4 (6-ounce), skinless white fish fillets, 1 inch thick; , Kosher salt; 4 ounces, frozen artichoke hearts, thawed, patted dry, and sliced in half lengthwise; 1 tablespoon, cornstarch; 3/4 cup, olive oil; 3 , garlic cloves, minced; 1/2 , onion, peeled; 4 ounces, cherry tomatoes; 1/2 small, shallot, peeled; 4 teaspoons, sherry vinegar; , Kosher salt; 1/2 teaspoon, pepper; 1 tablespoon, chopped fresh parsley; 2 ounces, cherry tomatoes, cut into 1/8-inch-thick rounds

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

Main Courses

Fish & Seafood

SEASON 13

SERVES4

TIME1¼ hours, plus 20 minutes salting

has video

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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