Poached Fish Fillets with Miso-Ginger Vinaigrette

Name: Poached Fish Fillets with Miso-Ginger Vinaigrette
Yield: Serves 4
Ingredients: 4 (6-ounce), skinless white fish fillets, 1 inch thick; , Kosher salt; 8 , scallion whites, sliced 1/4 inch thick; 2 teaspoons, cornstarch; 3/4 cup, olive oil; 1/2 , onion, peeled; 6 , scallion greens; 8 teaspoons, lime juice; 2 tablespoons, mirin; 4 teaspoons, white miso paste; 2 teaspoons minced, ginger; 2 teaspoons, pepper; 1/2 teaspoon, sugar; 2 , radishes, halved and thinly sliced; 2 , scallion greens, thinly sliced

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Appears in Cook's Illustrated March/April 2012

Main Courses

Fish & Seafood

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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