Friday, March 21, 2008


Poached stripper fish (recipe in the comments)
Whole wheat cous cous
Baby carrots, green beans, and wax beans

Hot tea
We always try to have something very simple on Good Friday. This years choice is both one of our simplest and also most loved dishes. Poaching fish is incredibly easy - it's almost impossible to do badly - and it's a very healthy way to cook fish. It was our second "go to" fish preparation after we perfected a variety of packet recipes, and I feel like it's even easier and certainly faster. We created this version of poached fish many years ago and rely on it when we're in the mood for a simple supper. That said, the flavors are so delicate and the preparation so easy to perfect, this is an ideal dish for company. Stripper is a new fish to us, but was featured in the Trader Joe's flyer. I was very impressed. It has a meatier texture than a fish like sole, and, thus, more presence on the palate, while maintaining the same mild taste. Even better it's less expensive than sole! Win win.

Prep Notes
Difficulty: Super easy
Chopping: Garlic
Time: 20 minutes
Make ahead: I would do this all right before serving.

J: "Simply perfect."
M: "The best easy fish recipe in the world."

1 comment:

J said...

Poached Fish – M & J
Serves 2

2 T oil
5 cloves garlic, minced
½ cup broth
½ cup white wine
salt and pepper
2 fillets of mild fish (sole, stripper, haddock, cod, tilapia)

Sauté garlic on medium heat until BARELY colored. Add liquids. Heat on high and reduce by half. Add salt and pepper. Turn down to medium as you add the fish. Cook, covered, for about 5 minutes or until flaky.

Note: you can do more fillets in this amount of liquid, so long as you can put them in a single layer in your pan.