Shallow poaching fish is a fast and easy method for getting more seafood on your family’s table more often.
|1 ½ cups water
|1/2 cup finely diced carrot
|1/4 cup minced shallot
|4 sprigs thyme
|4 Pacific Rockfish fillets, about 1 ½ pounds
|4 tablespoons cold butter, cut into pieces
|1 sweet, crisp apple, finely diced (about 1 cup)
|1/3 cup sliced almonds
Recipe developed by SNP Ambassador Barton Seaver
|Season fish lightly with salt and let rest. In a large skillet, make a broth of water, finely diced carrot, shallot and thyme. You should have just enough broth to cover your fish. Simmer broth for five minutes to steep it like tea.
|Reduce heat so that liquid is 180°F. Slide fish into liquid so that it is just submerged. Adjust heat so that liquid stands between 165°F and 175°F. Gently poach fish until it is cooked through, 4-6 minutes per ½-inch of thickness. Transfer fish to a warm serving plate. Remove thyme sprigs from the poaching liquid and discard them. Continue to simmer the sauce until it is reduced to 1/2 cup. Whisk butter, apples, and almond slices into sauce until the butter is fully incorporated. Spoon sauce over the fish. Serve immediately.