18 Delicious Poached Fish Recipes for Every Occasion

Hungry for something light yet satisfying? Poached fish is your go-to for quick dinners, elegant gatherings, or cozy nights in. With our roundup of 18 delicious recipes, you’ll discover flavors to suit every palate and occasion. From zesty citrus-infused dishes to rich, buttery sauces, there’s a poached fish recipe here to make your meals unforgettable. Dive in and let these easy-to-follow ideas inspire your next culinary adventure!

Classic Poached Salmon with Dill Sauce

Delving into the art of poaching salmon can seem daunting at first, but with this straightforward guide, you’ll master the technique in no time, resulting in a perfectly tender and flavorful dish complemented by a creamy dill sauce.

Ingredients

• For the salmon:
  • 4 salmon fillets (6 oz each)
  • 4 cups water
  • 1 lemon, sliced
  • 1 tbsp salt
• For the dill sauce:
  • 1/2 cup sour cream
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. Fill a large skillet with 4 cups of water and bring to a gentle simmer over medium heat, aiming for a temperature of 160°F.
2. Add the lemon slices and 1 tbsp of salt to the simmering water to infuse it with flavor.
3. Gently place the salmon fillets into the water, ensuring they are fully submerged. Poach for 8-10 minutes, or until the salmon flakes easily with a fork.
4. While the salmon poaches, prepare the dill sauce by combining 1/2 cup sour cream, 2 tbsp fresh dill, 1 tbsp lemon juice, and 1/2 tsp salt in a small bowl. Mix well until smooth.
5. Carefully remove the salmon from the water using a slotted spoon and let it rest on a plate for 2 minutes to allow excess water to drain.
6. Serve the poached salmon warm, topped with the dill sauce.

The salmon should be moist and flaky, with the dill sauce adding a refreshing tang. For an elegant presentation, garnish with additional dill sprigs and serve alongside steamed asparagus or a light salad.

Asian-Inspired Poached Cod with Ginger and Scallions

Unlock the secrets to a perfectly tender and flavorful dish with this Asian-inspired poached cod. It’s a simple yet elegant meal that brings the delicate taste of the sea together with the bold flavors of ginger and scallions, perfect for a weeknight dinner that feels special.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 tbsp salt
  • 1 inch fresh ginger, sliced
  • 2 scallions, cut into 2-inch pieces
• For the cod:
  • 2 cod fillets (about 6 oz each)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
• For garnish:
  • 1 scallion, thinly sliced
  • 1 tsp sesame seeds

Instructions

1. In a large pot, combine water, salt, ginger, and scallion pieces. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
2. Gently place the cod fillets into the simmering liquid. Ensure the fillets are fully submerged. Poach for 5-7 minutes, or until the cod is opaque and flakes easily with a fork.
3. While the cod is poaching, mix soy sauce and sesame oil in a small bowl. This will be used to drizzle over the cooked cod.
4. Carefully remove the cod from the poaching liquid using a slotted spoon. Place each fillet on a serving plate.
5. Drizzle the soy sauce and sesame oil mixture over the cod. Garnish with thinly sliced scallion and sesame seeds.

Gently poached, the cod retains its moisture and delicate texture, while the ginger and scallions infuse it with aromatic flavors. Serve it over a bed of steamed jasmine rice or with a side of stir-fried vegetables for a complete meal.

Mediterranean Poached Halibut with Tomatoes and Olives

Now, let’s dive into creating a dish that’s as nutritious as it is flavorful, perfect for a light yet satisfying meal. This Mediterranean-inspired poached halibut combines the freshness of tomatoes and the briny depth of olives for a dish that’s both simple and sophisticated.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 cup dry white wine
  • 1 lemon, sliced
  • 2 garlic cloves, smashed
  • 1 bay leaf
• For the fish and toppings:
  • 4 halibut fillets (6 oz each)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tbsp extra virgin olive oil
  • Salt, to season

Instructions

1. In a large skillet, combine water, white wine, lemon slices, garlic cloves, and bay leaf. Bring to a simmer over medium heat, about 5 minutes.
2. Gently add the halibut fillets to the simmering liquid, ensuring they are fully submerged. Poach for 8-10 minutes, or until the fish flakes easily with a fork.
3. While the fish poaches, heat olive oil in a separate pan over medium heat. Add cherry tomatoes and olives, sautéing until the tomatoes begin to soften, about 3-4 minutes.
4. Carefully remove the halibut from the poaching liquid and place on serving plates. Spoon the tomato and olive mixture over the top.
5. Season with a pinch of salt to enhance the flavors.

Key to this dish’s success is the gentle poaching of the halibut, which ensures a moist and tender texture. The combination of juicy tomatoes and savory olives adds a vibrant contrast, making each bite a delightful experience. Serve alongside a crisp green salad or over a bed of quinoa for a complete meal.

Spicy Poached Tilapia with Coconut Milk

Gathering the right ingredients and following these steps will lead you to a deliciously spicy and creamy dish that’s perfect for any weeknight dinner. Let’s dive into making Spicy Poached Tilapia with Coconut Milk, a dish that balances heat with the soothing richness of coconut milk.

Ingredients

• For the poaching liquid:
  • 2 cups coconut milk
  • 1 cup water
  • 1 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
• For the tilapia:
  • 4 tilapia fillets (about 6 oz each)
  • 1 tbsp vegetable oil
  • Salt to taste
• For garnish:
  • 1/4 cup chopped cilantro
  • 1 lime, cut into wedges

Instructions

1. In a large skillet over medium heat, combine coconut milk, water, red curry paste, fish sauce, and brown sugar. Stir until the curry paste is fully dissolved.
2. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it simmer for 5 minutes to allow the flavors to meld.
3. While the poaching liquid simmers, pat the tilapia fillets dry with paper towels and lightly season both sides with salt.
4. Gently place the tilapia fillets into the poaching liquid, ensuring they are fully submerged. Cover the skillet and let the fish poach for 8-10 minutes, or until the fillets are opaque and flake easily with a fork.
5. Carefully remove the tilapia fillets from the liquid and transfer them to serving plates.
6. Drizzle some of the poaching liquid over the fillets and garnish with chopped cilantro and lime wedges.

Rich in flavor and with a texture that’s both tender and flaky, this Spicy Poached Tilapia with Coconut Milk is a testament to how simple ingredients can create a complex and satisfying dish. Serve it over a bed of steamed jasmine rice or with a side of sautéed vegetables for a complete meal.

Herb-Infused Poached Trout with Lemon Butter Sauce

Venturing into the world of poached fish can seem daunting, but this herb-infused poached trout with lemon butter sauce is a foolproof recipe that promises a delicate and flavorful dish. Perfect for beginners, this method ensures a moist and tender trout every time.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 cup white wine
  • 1 lemon, sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh dill
  • 1 bay leaf
• For the trout:
  • 2 trout fillets (about 6 oz each)
  • 1/2 tsp salt
• For the lemon butter sauce:
  • 4 tbsp unsalted butter
  • 2 tbsp lemon juice
  • 1 tsp lemon zest

Instructions

1. In a large skillet, combine water, white wine, lemon slices, thyme, dill, and bay leaf. Bring to a simmer over medium heat, about 5 minutes.
2. Season the trout fillets with salt on both sides. Gently place them into the simmering poaching liquid.
3. Reduce the heat to low and cover the skillet. Poach the trout for 8-10 minutes, or until the flesh flakes easily with a fork.
4. While the trout is poaching, melt butter in a small saucepan over low heat. Stir in lemon juice and zest, and keep warm.
5. Carefully remove the trout from the poaching liquid using a slotted spatula. Place on serving plates.
6. Drizzle the lemon butter sauce over the trout. Serve immediately.

The trout should be incredibly tender, with the herbs and lemon butter sauce enhancing its natural flavors without overpowering. For a vibrant presentation, garnish with additional dill sprigs and lemon slices.

Poached Sea Bass with Saffron and Fennel

You’ll find that poaching sea bass is a gentle way to cook this delicate fish, preserving its moisture and flavor. This recipe combines the subtle licorice notes of fennel with the luxurious aroma of saffron for a dish that’s both elegant and approachable.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 cup dry white wine
  • 1 tbsp salt
  • 1 fennel bulb, thinly sliced
  • 1 tsp saffron threads
• For the sea bass:
  • 4 sea bass fillets (6 oz each)
  • 1 tbsp olive oil

Instructions

1. In a large skillet, combine 4 cups water, 1 cup dry white wine, 1 tbsp salt, 1 thinly sliced fennel bulb, and 1 tsp saffron threads. Bring to a simmer over medium heat, about 5 minutes.
2. Reduce the heat to low and let the poaching liquid infuse for 10 minutes, allowing the flavors to meld.
3. While the liquid infuses, pat 4 sea bass fillets dry with paper towels and lightly brush each with 1 tbsp olive oil.
4. Gently place the sea bass fillets into the poaching liquid, ensuring they are fully submerged. Poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
5. Carefully remove the fillets from the liquid using a slotted spoon, allowing excess liquid to drain off.

Here, the sea bass should be tender and moist, with the saffron and fennel imparting a subtle complexity. Serve atop a bed of the poached fennel slices for an elegant presentation, or alongside a crisp green salad to complement the dish’s delicate flavors.

Light Poached Sole with Cucumber and Mint

Even the simplest dishes can be transformed into something extraordinary with the right technique and ingredients. Today, we’re diving into a refreshing and light dish that’s perfect for summer evenings, combining delicate sole with crisp cucumber and fresh mint for a meal that’s as pleasing to the palate as it is to the eye.

Ingredients

• For the poached sole:
  • 4 sole fillets (about 6 oz each)
  • 4 cups water
  • 1 lemon, sliced
  • 1 tbsp salt
• For the cucumber and mint salad:
  • 1 large cucumber, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. In a large skillet, bring 4 cups of water to a gentle simmer over medium heat. Add the lemon slices and 1 tbsp of salt to the water.
2. Carefully place the sole fillets into the simmering water, ensuring they are fully submerged. Poach the fillets for 4-5 minutes, or until they turn opaque and flake easily with a fork.
3. While the sole is poaching, prepare the cucumber and mint salad. In a medium bowl, combine the thinly sliced cucumber, chopped mint, olive oil, lemon juice, and 1/2 tsp of salt. Toss gently to mix.
4. Once the sole is cooked, use a slotted spoon to carefully remove the fillets from the water, allowing any excess water to drain off.
5. Serve each poached sole fillet topped with a generous portion of the cucumber and mint salad.

With its tender, flaky texture and the crisp freshness of the cucumber and mint, this dish is a celebration of simplicity and flavor. For an extra touch of elegance, serve it on a bed of lightly dressed arugula or alongside a chilled glass of Sauvignon Blanc.

Poached Haddock in White Wine and Garlic Broth

Sometimes, the simplest dishes bring the most comfort, and this Poached Haddock in White Wine and Garlic Broth is no exception. Perfect for a cozy dinner, it combines delicate flavors in a light, aromatic broth that’s surprisingly easy to make.

Ingredients

• For the broth:
  • 2 cups dry white wine
  • 4 cups water
  • 4 garlic cloves, smashed
  • 1 tsp salt
• For the haddock:
  • 4 haddock fillets (about 6 oz each)
  • 1 tbsp olive oil
  • 1/2 tsp black pepper

Instructions

1. In a large skillet, combine the white wine, water, smashed garlic cloves, and salt. Bring to a simmer over medium heat, about 5 minutes.
2. While the broth simmers, pat the haddock fillets dry with paper towels. This ensures they cook evenly.
3. Gently place the haddock fillets into the simmering broth. Reduce the heat to low, cover, and poach for 8-10 minutes, or until the fish flakes easily with a fork.
4. Carefully remove the haddock from the broth using a slotted spoon and set aside on a warm plate.
5. Drizzle the haddock fillets with olive oil and sprinkle with black pepper before serving.

Delicate and flaky, the haddock absorbs the subtle flavors of the white wine and garlic broth beautifully. Serve it over a bed of steamed greens or with crusty bread to soak up the delicious broth.

Poached Catfish with Cajun Spices

Preparing a flavorful and tender poached catfish with Cajun spices is simpler than you might think, and it’s a fantastic way to bring a taste of the South to your table. Let’s walk through the process step by step to ensure your dish is perfectly seasoned and cooked to perfection.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 tbsp Cajun seasoning
  • 1 tsp salt
  • 1 lemon, sliced
• For the catfish:
  • 2 catfish fillets (about 6 oz each)
  • 1 tbsp olive oil

Instructions

1. In a large skillet, combine 4 cups water, 1 tbsp Cajun seasoning, 1 tsp salt, and the slices of 1 lemon to create the poaching liquid.
2. Bring the poaching liquid to a gentle simmer over medium heat, ensuring the spices are well dissolved and the aroma is released, about 5 minutes.
3. While the liquid simmers, pat dry 2 catfish fillets with paper towels to remove excess moisture, which helps the spices adhere better.
4. Lightly brush both sides of each catfish fillet with 1 tbsp olive oil to prevent sticking and add a subtle richness.
5. Carefully place the catfish fillets into the simmering poaching liquid, ensuring they are fully submerged for even cooking.
6. Cover the skillet and let the catfish poach for about 8-10 minutes, or until the flesh is opaque and flakes easily with a fork.
7. Using a slotted spatula, gently remove the catfish from the liquid and transfer to serving plates, allowing excess liquid to drain off.

Velvety in texture and bursting with the bold flavors of Cajun spices, this poached catfish is a delight. Serve it over a bed of creamy grits or alongside a crisp green salad for a complete meal that’s sure to impress.

Poached Monkfish with Rosemary and Thyme

Before you begin, ensure your kitchen is prepped and your ingredients are measured for a seamless cooking experience. This dish combines the delicate flavors of monkfish with the aromatic touch of rosemary and thyme, perfect for a sophisticated yet approachable meal.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 tbsp salt
  • 2 sprigs rosemary
  • 2 sprigs thyme
• For the monkfish:
  • 1 lb monkfish fillet, skin removed
  • 1 tbsp olive oil

Instructions

1. In a large pot, combine 4 cups water, 1 tbsp salt, 2 sprigs rosemary, and 2 sprigs thyme. Bring to a simmer over medium heat, about 5 minutes, to infuse the flavors.
2. While the poaching liquid simmers, pat the 1 lb monkfish fillet dry with paper towels to ensure even cooking.
3. Gently place the monkfish fillet into the simmering poaching liquid. Reduce the heat to low, ensuring the liquid does not boil, to keep the fish tender.
4. Poach the monkfish for 10 minutes, or until the internal temperature reaches 145°F, indicating it’s fully cooked.
5. Carefully remove the monkfish from the poaching liquid using a slotted spoon, allowing excess liquid to drain.
6. Drizzle the poached monkfish with 1 tbsp olive oil for a glossy finish and enhanced flavor.

Carefully crafted, this poached monkfish offers a melt-in-your-mouth texture, with the rosemary and thyme providing a fragrant backdrop. Serve it atop a bed of creamy polenta or alongside steamed vegetables for a complete meal.

Poached Snapper with Mango Salsa

Creating a delightful Poached Snapper with Mango Salsa is easier than you think, especially when you follow these step-by-step instructions. Carefully selecting fresh ingredients and paying attention to timing will ensure a dish that’s both flavorful and visually appealing.

Ingredients

• For the Poached Snapper:
  • 4 snapper fillets (6 oz each)
  • 4 cups water
  • 1 lemon, sliced
  • 1 tbsp salt
  • 1 tsp black peppercorns
• For the Mango Salsa:
  • 1 ripe mango, diced
  • 1/2 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, juiced
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. In a large skillet, combine water, lemon slices, salt, and peppercorns. Bring to a simmer over medium heat, about 5 minutes.
2. Gently add the snapper fillets to the simmering liquid. Ensure the fillets are fully submerged. Poach for 8-10 minutes, or until the fish flakes easily with a fork.
3. While the fish poaches, prepare the mango salsa. In a medium bowl, combine diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, olive oil, and salt. Mix well to combine.
4. Carefully remove the poached snapper fillets from the liquid using a slotted spoon. Pat dry with paper towels to remove excess moisture.
5. Serve each snapper fillet topped with a generous portion of mango salsa.

The poached snapper is tender and moist, perfectly complemented by the sweet and spicy mango salsa. Try serving it over a bed of quinoa or with a side of steamed vegetables for a complete meal.

Poached Grouper with Cilantro and Lime

Preparing a light and flavorful dish like Poached Grouper with Cilantro and Lime is simpler than you might think, especially when you follow these detailed steps.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 tbsp salt
  • 2 tbsp lime juice
  • 1 bunch cilantro, stems included
• For the grouper:
  • 2 grouper fillets (about 6 oz each)
  • 1 tbsp olive oil
• For garnish:
  • 2 tbsp chopped cilantro leaves
  • 1 lime, sliced

Instructions

1. In a large skillet, combine 4 cups water, 1 tbsp salt, 2 tbsp lime juice, and the bunch of cilantro. Bring to a simmer over medium heat, about 5 minutes.
2. Once simmering, gently add the grouper fillets to the poaching liquid. Ensure the fillets are fully submerged.
3. Cover the skillet and reduce the heat to low. Poach the grouper for 8-10 minutes, or until the flesh is opaque and flakes easily with a fork.
4. While the grouper is poaching, heat 1 tbsp olive oil in a small pan over medium heat for 1 minute, then remove from heat.
5. Carefully remove the grouper from the poaching liquid with a slotted spoon and place on serving plates.
6. Drizzle the warmed olive oil over the grouper, then garnish with 2 tbsp chopped cilantro leaves and lime slices.

Enjoy the delicate texture of the grouper, perfectly complemented by the bright flavors of cilantro and lime. Serve alongside a crisp salad or steamed vegetables for a complete meal.

Poached Mahi-Mahi with Pineapple and Jalapeno

Begin by imagining a dish that perfectly balances the sweetness of pineapple with the gentle heat of jalapeno, all while showcasing the delicate texture of mahi-mahi. This recipe is designed to guide you through each step with precision, ensuring a flavorful outcome every time.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 cup pineapple juice
  • 1 tbsp salt
• For the mahi-mahi:
  • 2 mahi-mahi fillets (6 oz each)
• For the topping:
  • 1/2 cup diced pineapple
  • 1 jalapeno, seeded and finely diced
  • 1 tbsp olive oil

Instructions

1. In a large skillet, combine 4 cups water, 1 cup pineapple juice, and 1 tbsp salt to create the poaching liquid. Bring to a simmer over medium heat, ensuring the salt is fully dissolved.
2. Gently place 2 mahi-mahi fillets into the simmering liquid. Poach for 8-10 minutes, or until the fish flakes easily with a fork. Tip: Keep the heat at a gentle simmer to avoid toughening the fish.
3. While the fish poaches, heat 1 tbsp olive oil in a small pan over medium heat. Add 1/2 cup diced pineapple and 1 diced jalapeno, sautéing for 3-4 minutes until the pineapple is lightly caramelized. Tip: Adjust the amount of jalapeno based on your heat preference.
4. Carefully remove the mahi-mahi from the poaching liquid and place on serving plates. Top each fillet with the pineapple and jalapeno mixture. Tip: For an extra burst of flavor, drizzle a little of the poaching liquid over the fish before serving.

Outcome: The mahi-mahi will be tender and moist, with the pineapple and jalapeno adding a sweet and spicy contrast. Serve it over a bed of quinoa or with a side of steamed vegetables for a complete meal.

Poached Swordfish with Orange and Basil

Unlock the secrets to a perfectly poached swordfish that’s both elegant and effortless with this guide. Combining the bright flavors of orange and basil, this dish is a refreshing take on seafood that’s sure to impress.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 cup fresh orange juice
  • 2 tbsp white vinegar
  • 1 tsp salt
• For the swordfish:
  • 2 swordfish steaks (about 6 oz each)
  • 1 tbsp olive oil
  • Salt and pepper to taste
• For the garnish:
  • 1 orange, sliced
  • Fresh basil leaves

Instructions

1. In a large skillet, combine water, orange juice, white vinegar, and salt to create the poaching liquid. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Season the swordfish steaks lightly with salt and pepper on both sides. Tip: Patting the steaks dry before seasoning helps the flavors adhere better.
3. Add the olive oil to the poaching liquid, then carefully place the swordfish steaks into the skillet. Ensure the liquid covers the steaks halfway.
4. Poach the swordfish for 8-10 minutes, or until the internal temperature reaches 145°F. Tip: Avoid boiling the liquid to keep the fish tender.
5. While the swordfish cooks, prepare the garnish by thinly slicing the orange and picking fresh basil leaves.
6. Once cooked, remove the swordfish from the liquid and let it rest for 2 minutes. Tip: Resting allows the juices to redistribute, ensuring moist fish.
7. Serve the swordfish on a plate, garnished with orange slices and basil leaves.

Juicy and flavorful, this poached swordfish with orange and basil offers a delicate texture that pairs wonderfully with a crisp salad or roasted vegetables. For an extra touch of elegance, drizzle with a reduced poaching liquid sauce.

Poached Tuna Steaks with Soy Sauce and Ginger

Zesty and flavorful, this poached tuna steak recipe is a perfect introduction to cooking fish at home. With a combination of soy sauce and ginger, it’s a dish that promises a delightful umami kick with every bite.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1/2 cup soy sauce
  • 1 tbsp grated ginger
  • 2 cloves garlic, minced
• For the tuna steaks:
  • 2 tuna steaks (about 6 oz each)
  • 1 tbsp olive oil

Instructions

1. In a large pot, combine 4 cups water, 1/2 cup soy sauce, 1 tbsp grated ginger, and 2 cloves minced garlic. Bring to a simmer over medium heat, about 5 minutes.
2. While the poaching liquid heats, pat 2 tuna steaks dry with paper towels and lightly coat with 1 tbsp olive oil to prevent sticking.
3. Once the liquid is simmering, gently place the tuna steaks into the pot. Ensure they are fully submerged.
4. Poach the tuna steaks for 5-7 minutes, depending on thickness, until they reach an internal temperature of 145°F for medium doneness.
5. Carefully remove the tuna steaks from the liquid and let them rest for 2 minutes before serving to allow the juices to redistribute.

Aromatic and tender, these poached tuna steaks boast a melt-in-your-mouth texture that’s perfectly complemented by the savory soy sauce and spicy ginger. Serve them over a bed of steamed rice or alongside a crisp salad for a balanced meal.

Poached Arctic Char with Dill and Cucumber

Venturing into the world of delicate fish dishes can be intimidating, but this Poached Arctic Char with Dill and Cucumber recipe is designed to guide you through each step with confidence, ensuring a perfectly cooked meal every time.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 tbsp salt
  • 1 tbsp whole black peppercorns
  • 1 lemon, sliced
• For the fish:
  • 2 Arctic Char fillets (6 oz each)
• For the garnish:
  • 1/2 cucumber, thinly sliced
  • 2 tbsp fresh dill, chopped
  • 1 tbsp olive oil

Instructions

1. In a large skillet, combine 4 cups water, 1 tbsp salt, 1 tbsp whole black peppercorns, and the slices of 1 lemon to create the poaching liquid. Bring to a simmer over medium heat, about 5 minutes.
2. Gently place 2 Arctic Char fillets into the simmering liquid, ensuring they are fully submerged. Poach for 8 minutes, or until the fish flakes easily with a fork.
3. While the fish poaches, prepare the garnish by thinly slicing 1/2 cucumber and chopping 2 tbsp fresh dill.
4. Carefully remove the poached fillets from the liquid using a slotted spoon and place them on a serving plate.
5. Drizzle 1 tbsp olive oil over the fillets, then top with the sliced cucumber and chopped dill.

You’ll notice the Arctic Char is incredibly tender, with a subtle flavor that’s beautifully complemented by the crisp cucumber and aromatic dill. For an elegant presentation, serve alongside a light salad or over a bed of quinoa.

Poached Barramundi with Lemongrass and Chili

Starting with a fresh approach to seafood, this recipe combines the delicate flavors of barramundi with the vibrant zest of lemongrass and a hint of chili for a dish that’s both refreshing and invigorating.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1 red chili, sliced
  • 1 tbsp salt
• For the barramundi:
  • 2 barramundi fillets (about 6 oz each)
  • 1 tbsp olive oil

Instructions

1. In a large pot, combine 4 cups water, lemongrass, red chili, and 1 tbsp salt. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
2. While the poaching liquid simmers, pat the barramundi fillets dry with paper towels and lightly brush both sides with 1 tbsp olive oil.
3. Gently place the barramundi fillets into the simmering poaching liquid. Ensure the fillets are fully submerged; if not, add more water.
4. Poach the fillets for 8-10 minutes, or until the flesh turns opaque and flakes easily with a fork. Avoid overcooking to keep the fish moist.
5. Carefully remove the fillets from the liquid using a slotted spoon and transfer to serving plates.

Yielding a tender and flaky texture, the barramundi absorbs the aromatic lemongrass and subtle heat from the chili, creating a harmonious balance. Serve atop a bed of steamed jasmine rice or with a side of crisp green beans for a complete meal.

Poached Flounder with Sweet Peas and Mint

Mastering the art of poaching fish can seem daunting, but this Poached Flounder with Sweet Peas and Mint recipe breaks it down into simple, foolproof steps. Let’s dive into creating a dish that’s as elegant as it is easy, perfect for a light summer meal.

Ingredients

• For the poaching liquid:
  • 4 cups water
  • 1 lemon, sliced
  • 1 tbsp salt
• For the flounder:
  • 4 flounder fillets (about 6 oz each)
  • 1 tbsp olive oil
• For the peas and mint:
  • 1 cup sweet peas, fresh or frozen
  • 1/4 cup fresh mint leaves, chopped
  • 1 tbsp butter

Instructions

1. In a large skillet, combine 4 cups water, sliced lemon, and 1 tbsp salt. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Gently place the flounder fillets into the simmering liquid. Poach for 4-5 minutes, until the fish is opaque and flakes easily with a fork.
3. While the fish poaches, heat 1 tbsp olive oil in a separate pan over medium heat. Add 1 cup sweet peas and sauté for 2-3 minutes, until bright green.
4. Remove the peas from heat and stir in 1/4 cup chopped mint and 1 tbsp butter until the butter is melted and the mint is fragrant.
5. Carefully remove the flounder from the poaching liquid with a slotted spoon, allowing excess liquid to drain.
6. Plate the flounder and top with the sweet pea and mint mixture.

Here, the flounder’s delicate texture pairs beautifully with the vibrant sweetness of peas and the freshness of mint. Try serving it over a bed of quinoa for an extra protein boost or alongside a crisp white wine to elevate the meal.

Conclusion

Now that you’ve explored these 18 delicious poached fish recipes, there’s a world of flavors waiting for your kitchen! Whether it’s a cozy family dinner or a special occasion, these dishes promise to delight. Don’t hesitate to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.