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.