Poaching

I've been experimenting with poaching fish lo this past week or so. Basically, you are just cooking the fish in liquid. Take some wine or whatnot, put it in a pan, toss in some fresh herbs, garlic, pepper corns and that sort of thing, let it reach boiling and simmer it for 20 minutes or so. You want to really infuse that liquid.

Then you place the fish in there and let it simmer until done. It doesn't take very long. You don't want the simmer to be very robust or the agitation will break up the fish.

I did a creole sort by patting the fish with a typical cajun type spice rub. The liquid began with garlic and shallot in a pan with some butter, then adding a nice sweet white wine (in this manner, you don't need to infuse like you would if you had used a fresh herb concoction). After the fish was done, the liquid was strained and cooked down, then dribble over top. I threw a nice grape tomato and cilantro mix over top for the hell of it.