Poached Fish Fillets with Sherry-Tomato Vinaigrette

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

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

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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