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Poached Gazpacho Fish Filets
Natalie Morales on Megyn Kelly TODAY
Nathan Congleton / TODAY
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(7 rated)

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. 


    • 4 cod or halibut fillets, 6 ounces each
    • 3 cups leftover gazpacho soup (about 24 ounces)
    • Juice of one lime
    • Salt and pepper, to taste
    • 1 tablespoon fresh cilantro, chopped


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.

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