Poached Fish Fillets With Sherry Tomato Vinaigrette Recipes

Steps:

• In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
• Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
• Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
• Serve with poached fish and grilled vegetables.
• Preheat the oven to 400 degrees F.
• Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.

Steps:

• 1. FOR THE FISH: Adjust oven racks to middle and lower-middle positions and heat oven to 250 degrees. Pat fish dry with paper towels and season each fillet with 1/4t salt. Let sit at room temperature for 20 minutes. 2. Meanwhile, toss artichokes and cornstarch in bowl to coat. Heat 1/2C oil in 10-inch nonstick skillet over medium heat until shimmering. Shake excess cornstarch from artichokes and add to skillet; cook, stirring occasionally, until crisp and golden, 2-4 minutes. Add garlic and continue to cook until golden - 30-60 seconds. Strain oil through fine-mesh strainer into bowl. Transfer artichokes and garlic to ovenproof paper towel-lined plate and season with salt. Do not wash strainer. 3. Return strained oil to skillet and add remaining 1/4C oil. Place onion half in center of pan. Let oil cool until it registers about 180 degrees, 5 to 8 minutes. Arrange fish fillets, skinned side up, around onion - oil should come roughly halfway up fillets. Spoon a little oil over each fillet, cover skillet, transfer to middle rack and cook 15 minutes. 4. Remove skillet from oven. Using two spatulas, flip fillets carefully. Cover skillet, return to middle rack, and place plate with garlic and artichokes on lower-middle rack. Continue to cook fish until 130-135 degrees, 9 - 14 minutes longer.. Gently transfer fish to serving platter, reserving 1/2 C oil, and tent fish loosely with aluminum foil. Turn off oven, leaving artichokes in oven. 5. FOR THE VINAIGRETTE: Process whole cherry tomatoes, shallot, vinegar, 3/4t salt and pepper with reserved 1/2C fish cooking oil in blender until smooth, 1-2 minutes. Add any accumulated fish juice from platter, season with salt to taste, and blend 10 seconds. Strain sauce through fine-mesh strainer, pressing on solids to extract as much liquid as possible (discard solids). 6. To serve, pour vinaigrette around the fish. Garnish each fillet with warmed crisped artichokes and garlic, parsley, and tomato rounds.

Steps:

• Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
• Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
• Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
• Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.

Steps:

• Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
• Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
• Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
• Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
• To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.

Steps:

• Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
• While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
• Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
• Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.