Wine and Lime Poached Fish with Warm English Pea and Tomato Salad
This recipe is SO easy you won't believe it. It's almost foolproof and the best thing is you can make it at home and your kitchen won't smell like fish for a week.
Choose any kind of light, flakey fish you like. Salmon works well and is usually readily available at Publix or Kroger. But if you want something a little more delicate (and are willing to spend just a little more money) go to Whole foods and splurge. Today I'm using Halibut since it's running just now but I also I like using Sea Bass, Flounder, Sole, Trout, or Tilapia. The cooking method works well with both thick and thin cuts - you'll just adjust the cooking time depending on how thick the fish is.
You'll need a skillet with a lid that fits rather tightly.
- 6-8oz. fish of your choice per person
- 2 medium sized Shallots, diced.
- 2 TBS Blended Canola/Olive Oil or Canola Oil (Use a light oil for this process, don't use EVO as it is a little too strong)
- 1 cup or White Wine - Chardonnay works great, but you may also use a Sauvignon Blanc or Pinot Grigio (Really whatever you have hanging around your fridge.)
- ¼ cup Fresh Lime Juice
- Kosher Salt
Note - if your choice of fish has skin, you can either have the fishmonger remove it for you, or poach with skin side down. When fish is done, you can slide a spatula between the meat and the skin and it should come off easily. Discard the skin before serving.
Heat a small amount of Blended Oil in the bottom of a medium size skillet over medium high heat. You'll want the oil to be hot but not smoking.
Add shallots and sauté for 30 seconds or so. Don't let the shallot caramelize - you want it to be almost raw.
Pour in about a cup white wine. Depending on the size of your skillet you may need a little more or a little less wine - it's not an exact measurement. You want the wine to be about ½ an inch on the bottom of the pan and bring to a boil.
Lightly salt both sides of the fish and place in center of the pan. Immediately pour about ¼ cup of lime juice over the fish and cover immediately. Turn heat down to medium and continue to cook for 5-7 minutes depending on the thickness of the fish. You don't really have to worry about over cooking since the poaching process will keep the fish moist even if you cook it a little more than you should. Fish is done when it can be flaked with a fork.
For the English Pea and Grape Tomato Salad -
- About 1 cup Blanched English Peas (Fava Beans, Edimame, Cut Haricot Vert, Fresh Lima Beans also work
- 1 cup or so Halved Grape Tomatoes
- 2 TBS Extra Virgin Olive Oil
- Kosher Salt
- Fresh Basil
While Fish is cooking toss all Peas and Tomatoes in small bowl and coat with a little olive oil and a pinch of salt. Heat a tablespoon of Olive Oil in a small skillet over medium high heat. Pour in the salad mixture and toss a few times until just heated through but not really cooked. Remove from burner and toss in a pinch of chopped fresh basil.
By this time your fish should be perfectly cooked. Place fish on the bottom of a large shallow pasta bowl. Pour poaching liquid over the top of the fish and scrape any remaining shallots from the bottom of the pan.
Spoon warm Fava Bean and Tomatoes over the top. Garnish with a small amount of Daikon (Radish) Sprouts or a sprig of parsley and serve immediately.