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.

SERVES4

TIME1¼ 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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