Chef notes
Poaching might sound like a difficult cooking method but it's actually incredibly easy and yields tender, perfectly-cooked fish when done correctly.
Technique tip: Make sure you pat the fish dry before adding the lime juice.
Ingredients
- 4 cod or halibut filets about 6 oz each
- 3 cups of leftover gazpacho
- Juice of one lime
- Salt/pepper
- 1 tablespoon chopped fresh cilantro for garnish
Preparation
1.Take the cod or halibut fillets and pat them dry.
2.Put them into a shallow Pyrex dish or serving bowl, and add the juice of one lime to the fish.
3.Set aside.
4.Heat a skillet to medium-low heat. Pour in the leftover gazpacho soup, about 3 cups.
5.Add all fish fillets on top of the gazpacho and cover the skillet.
6.Let the fish poach for about 12 min, on medium-low heat, until the fish is poached or thoroughly cooked through.
7.Remove from the pan and add the fillets to a serving dish. Pour the extra sauce from the pan on top and garnish the dish with freshly chopped cilantro.
