SPENCE
 

whats that fish recipe again?

we're all ears...

One of the easiest and yummy recipies for white fish...

In a deep wide skillet put:

1-1/2 lbs ripe roma tomatoes (I use imported canned)
1/4 cup EVOO
3 large garlic cloves, sliced thin
Handful minced parsley
Chopped red chili to taste
Big pinch sea salt
4 cups water

Bring to a simmer, hold at light simmer for 45 min covered, uncover and reduced by 1/2

Add fillets (skin side up if they have skin), cook 2 min and carefully flip, season with a little salt and cook 2 min more.

Serve over grilled sourdough or other good bread.

It's almost foolproof, and very good.

-spence

Thanks S-

so are you saying its easy to poach fish?

:hihi:

Thanks, Spence. Perfect for the Mahi filets my dad brought up this weekend. I've got everything in the recipe except for EVOO. What is it and where do I get it? And how many cans of tomatoes is 1 1/2 lbs?

EVOO - Extra Virgin Olive Oil

Got that too.........TY

Food Cat likes poached bluefish.....
For a snack, I used to sometimes make poached bluefish in the morning after fishing all night...show's you how far this can go if you don't reign it in....

fOOd CaT....nice kitty :hee:

That would depend on the size of the can :fishslap:

Usually imported are 28 ounces. I've seen that Stop and Shop now carries the POMI tomatoes in the box. These are very good quality and well worth the money.

If you have an Italian or gourmet market nearby, any DOP San Marzano tomatoes from Campagna are also well worth the money.

I buy these by the case and keep my pantry full :)

-spence

Poached bluefish
 

My wife poached some blue one time over the vineyard for use as a chip dip and all the vineyarders at the party didn't know what it was. Thats how good poached bluefish can taste.