I know it's not necessarily the fanciest, most complicated, or the prettiest way to cook fish. The problem is that when most people poach fish they boil it until it turns tough and rubbery.
The trick to perfectly poached fish is to cook it gently and over low heat. Fish is perfectly cooked when it reaches an internal temperature of 140 degrees.
If you don't already own one, I highly recommend picking up an instant-read thermometer the next time you're at a kitchen store. When you're poaching fish, you want the temperature of the water to remain at 140 degrees Fahrenheit.
If you are familiar with sous vide cooking then this concept will ring a bell. Basically, if the water temperature never rises above (or much above) 140 degrees, then the fish will never overcook.
I tend to steer away from poaching thin fish, like snapper or tilapia, as I find they're too delicate and can fall apart. Try topping your perfectly poached fish with a squeeze of charred lemon juice, some fresh dill or a little lemony hollandaise.
Perfectly Poached Fish should be unbelievably tender and melt in your mouth. With this easy technique, you can make sure that every time you poach fish it turns out perfect.
Put all the ingredients, except the fish, in a large skillet with high sides and add at least 2 inches of water. The trick here is that you want the water to remain at a fairly constant 140 degrees so that the fish doesn't overcook.
Without a thermometer, you can test for oneness by seeing if the flesh flakes easily from the fish. Remember though, that as long as the water does not rise above 140 degrees you will not overcook your fish.
Carefully remove the fish from the poaching liquid using a slotted spatula and serve it immediately. Thicker, meatier fish such as salmon, trout, halibut and arctic char are best for poaching.
I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. This mild, firm whitefish is so versatile and quick to cook, whether it's poached, seared, or baked.
And because it comes from the ocean, you'll find lots of recipes inspired by seafood-loving countries from around the world like Spain, Brazil, Japan, and the Caribbean. Sea bass and potatoes are coated in a smoked paprika and sherry vinaigrette before roasting together in the oven.
The fillets are grilled with a paprika and lemon pepper seasoning, then drizzled with garlic and parsley butter. Mayonnaise is the key ingredient for keeping delicate sea bass fillets moist and tender in the oven and helping the almond coating stick.
The mayo is seasoned with smoked paprika, cayenne, and garlic to infuse the fish with flavor as it bakes. Despite umami-rich miss paste and soy sauce, it won't overwhelm the mild sea bass.
A coconut milk broth infused with warm spices and aromatics is the base for this spicy stew. Seared sea bass fillets are topped with a macadamia nut crust and a velvety fresh mango sauce.
Sea bass fillets simmer in a green olive, caper, and garlic-laced tomato sauce in this speedy recipe. Here, thin prosciutto slices are wrapped around barracuda (a type of sea bass) before searing.
While creator Bill Echoes chose grouper for this recipe, he says sea bass would be tasty too. A trip to the grill, a spoonful of fresh pic ode Gallo, and this dinner is done.
The combo of apples, honey, and sea bass made many reviewers do a double take, but they were beyond pleasantly surprised. Layers of flavor build on each other, starting by marinating the sea bass in fresh lime, the sauteing it with onions, then simmering everything in coconut milk.
Sustainable barracuda (Asian sea bass) is a great alternative to other firm white fish like tilapia, snapper, or grouper. A quick miss, brown sugar, and soy sauce glaze coats the fish as it sears.
Heat the remaining 2 teaspoons of oil in the same skillet; add onion and sauté for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes.
Grouper Malabar grouper, Epimetheus malarious Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Performed Family: Serranidae Subfamily: EpinephelinaeBleeker, 1874 Tribes and genera Not all errands are called 'groupers'; the family also includes the sea basses. The common name grouper is usually given to fish in one of two large genera : Epimetheus and Mycteroperca.
In addition, the species classified in the small genera Hyperion, Completes, Dermatologist, Graciela, Scotia, and Trio are also called 'groupers'. However, some hamlets (genus Affected), the hinds (genus Cephalopods), the lyre tails (genus Various) and some other small genera (Gonioplectrus, Nippon, Paranoia) are also in this subfamily, and occasional species in other serrated genera have common names involving the word grouper “.
Nonetheless, the word grouper on its own is usually taken as meaning the subfamily Epinephrine. Groupers are Telecasts, typically having a stout body and a large mouth.
They can be quite large, and lengths over a meter and the largest is the Atlantic Goliath grouper (Epimetheus Tamara) which has been weighed at 399 kilograms (880 pounds) and a length of 2.43 m (7 ft 11 1 2 in), though in such a large group, species vary considerably. They do not have many teeth on the edges of their jaws, but they have heavy crushing tooth plates inside the pharynx.
They habitually eat fish, octopuses, and crustaceans. Reports of fatal attacks on humans by the largest species, such as the giant grouper (Epimetheus lanceolatus) are unconfirmed.
They also use their mouths to dig into sand to form their shelters under big rocks, jetting it out through their gills. The word grouper is from the Portuguese name, group, which has been speculated to come from an indigenous South American language.
In New Zealand, “groper” refers to a type of wreck fish, Poly prion oxygenate, which goes by the Mori name haiku. In the Middle East, the fish is known as hammer ', and is widely eaten, especially in the Persian Gulf region.
The species in the tribes Grammistini and Diploprionini secrete a mucus like toxin in their skin called Rammstein and when they are confined in a restricted space and subjected to stress the mucus produces a foam which is toxic to nearby fish, these fishes are often called soap fishes. Jordan, 1923 Tribe Epinephrine Sleeker, 1874 Aethaloperca Fowler, 1904 Affected Bloch & Schneider, 1801 Anyperodon Gunther, 1859 Cephalopods Bloch & Schneider, 1801 Chromites Swanson, 1839 Dermatologist Gill, 1861 Epimetheus Bloch, 1793 Gonioplectrus Gill, 1862 Graciela Randall, 1964 Hyporthodus Gill, 1861 Mycteroperca Gill, 1862 Paranoia Guillemot, 1868 Plectropomus Pen, 1817 Scotia J.L.B.
Smith, 1964 Trio Randall, Johnson & Lowe, 1989 Various Swanson, 1839 The largest males often control harems containing three to 15 females.
Groupers often pair spawn, which enables large males to competitively exclude smaller males from reproducing. As such, if a small female grouper were to change sex before it could control a harem as a male, its fitness would decrease.
If no male is available, the largest female that can increase fitness by changing sex will do so. Gonochorism, or a reproductive strategy with two distinct sexes, has evolved independently in groupers at least five times.
The evolution of gonochorism is linked to group spawning high amounts of habitat cover. Both group spawning and habitat cover increase the likelihood of a smaller male to reproduce in the presence of large males.
Fitness of male groupers in environments where competitive exclusion of smaller males is not possible is correlated with sperm production and thus testicle size. Gonochoristic groupers have larger testes than protogynous groupers (10% of body mass compared to 1% of body mass), indicating the evolution of gonochorism increased male grouper fitness in environments where large males were unable to competitively exclude small males from reproducing.
Many groupers are important food fish, and some of them are now farmed. Unlike most other fish species which are chilled or frozen, groupers are usually sold live in markets.
Groupers are commonly reported as a source of Ciguatera fish poisoning. DNA barcoding of grouper species might help in controlling Ciguatera fish poisoning since fish are easily identified, even from meal remnants, with molecular tools.
In September 2010, a Costa Rican newspaper reported a 2.3 m (7 ft 7 in) grouper in Cieneguita, Limón. The weight of the fish was 250 kg (550 lb) and it was lured using one kilogram of bait.
In November 2013, a 310 kg (680 lb) grouper had been caught and sold to a hotel in Dong yuan, China. ^ a b c d e Richard van der Loan; William N. Scholar & Ronald Cricket (2014).
^ Share, Redoubt; Honer, Andrea; Ait-El-Djoudi, Karim; Cricket, Hans (2006). “Interspecific Communicative and Coordinated Hunting between Groupers and Giant Moray Eels in the Red Sea”.
“Rammstein, the skin toxin of soap fishes, and it significance in the classification of the Grammistidae” (PDF). Publications of the Set Marine Biological Laboratory.
^ Scholar, W. N.; R. Cricket & R. van der Loan (eds.). A phylogenetic test of the size-advantage model: Evolutionary changes in mating behavior influence the loss of sex change in a fish lineage.
Estimates of body sizes at maturation and at sex change, and the spawning seasonality and sex ratio of the endemic Hawaiian grouper (Hyporthodus Quercus, f. Epinephelidae). Constant relative age and size at sex change for sequentially hermaphroditic fish.
A new version of the size-advantage hypothesis for sex change: Incorporating sperm competition and size-fecundity skew. Sex change in fishes: Its process and evolutionary mechanism.
Evidence of gonochorism in a grouper, Mycteroperca rosacea, from the Gulf of California, Mexico. ^ Molly, P. P., N. B. Goodwin, I. M. Cote, J. D. Reynolds and M. J. G. Gage.
Sperm competition and sex change: A comparative analysis across fishes. ^ Crib, T. H., Bray, R. A., Wright, T. & Michelin, S. 2002: The trematodes of groupers (Serranidae: Epinephrine): knowledge, nature and evolution.
^ Justine, J.-L., Beveridge, I., Box shall, G. A., Bray, R. A., Morale, F., Triples, J.-P. & Whittington, I. D. 2010: An annotated list of parasites (Isopod, Coppola, Monotone, Diogenes, Custody and Nematode) collected in groupers (Serranidae, Epinephrine) in New Caledonia emphasizes parasite biodiversity in coral reef fish. Folio Parasitologica, 57, 237-262. Doi : 10.14411/fp.2010.032 PDF ^ “Most consumers prefer to purchase live groupers in fish markets”.
^ Schooling, C., Kissinger, D. D., Detail, A., Fraud, C. & Justine, J.-L. 2014: A phylogenetic re-analysis of groupers with applications for ciguatera fish poisoning. ^ ^ “Photos: Fishermen catch wildly huge 686-pound fish, sell it to hotel”.
Wiki source has the text of the 1905 New International Encyclopedia article Grouper “. Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper.
Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
This is a simple way to prepare whole fish, yet one that few Western cooks have mastered. In the Vietnamese culture, a properly steamed fish is a benchmark for chefs, and those who can't do it right are considered to be bad cooks.
A perfectly steamed fish has flesh that is just cooked at the bone, never dry. In this classic Chinese preparation, the fish is topped with scallions, cilantro and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.
Rinse the fish in cold water and pat dry with paper towels. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long.
Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water.
When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Remove the oil from the heat and pour it directly over the scallion and cilantro to “cook” them.
Drizzle the soy mixture over the fish and serve immediately. Most markets sell fish that have already been scaled and gutted.
Finally, trim the tail by cutting it into a V shape and score the fish. Reprinted with permission from Vietnamese Home Cooking by Charles Than with Jessica Batting.
Published by Ten Speed Press, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Charles Than is the executive chef and owner of The Slanted Door family of restaurants. He received the James Beard Award for Best Chef California in 2004, and in 2011 was inducted into the James Beard Foundation's list of Who's Who of Food in America.
Um, the whole point of this dish is the juice you generate by steaming the fish. Good fish choices are long, halibut, any kind of flounder or fluke, grouper, rock code, or any other white fish that is not very oily.
Chilean sea bass, salmon, trout, and black cod/sable fish/butter fish are not good choices, because they are much better cooked over an open flame. I've tried this recipe with branding, snapper, and sole and each time it's delicious.
So quick and easy to make that it's become one of my go-to preparations for fish when I feel like Chinese food but don't want to go to a restaurant. I'm Asian-American and never made steamed fish in my life, but love eating it at Chinese restaurants.
Next time I will marinate the fish in the soy mixture in order to draw out more flavor. Exercise caution when pouring the hot canola oil over the fish as it will splatter somewhat (hot oil over a fish steamed with water).
I may add a small amount of sesame oil to the soda sauce/vinegar mixture for more flavor next time. Absolutely delicious with fresh branding from Whole Foods.
I've loved this dish, which is super expensive, in Chinese restaurants, and I am delighted to see it is so easy (and fast) to make. Serve with Jasmine rice and a side of braised BOK chop, and it is the perfect, healthy meal.
I live in the mountains now and lament my lack of access to fresh coastal fish. Tilapia is a pretty blah fish in my opinion, but it came out very good in this recipe, plus the large bones made for very easy eating.
I used roasted peanut oil to add a little more flavor, and steamed two tilapias, just over a pound each. I had trouble getting the fish to fit with the implements I had on hand for steaming.
So I finally settled on rolling up a bunch of tin foil into coils to make a base. Made a tin foil boat that held the fish... and rested the fish boat on top of the foil coils.
Each side dish is paired with a fish recipe that will make for a no-fail dinner. “Salty and savory, the roasting method kills the natural bitterness of asparagus.
It's ready in just 25 minutes, making it a quick and easy side dish for Maple Salmon. I used two bags of prepared slaw, and made the dressing as directed.
Refrigerated overnight, and plenty of sweet, creamy slaw,” says reviewer Saver. When paired with Hudson's Baked Tilapia with Dill Sauce, you have a delicious and well-balanced meal.
Quinoa, corn, black beans, and fresh cilantro make this a light and colorful side dish for Veracruz-Style Red Snapper. Get a load of this, and I am not exaggerating: It's quick and easy, inexpensive, attractive to look at, delicious, and very healthy.
It travels AND refrigerates well and it can be eaten hot or cold,” says reviewer Naomi Withe. “I have made this dish over three dozen times (for catered events, family parties, etc.).
As recommended by others, I blanch the broccoli florets for about 30 seconds, plunge into ice water until cooled then drain and dry. The broccoli stays a gorgeous green and is easier to eat,” says reviewer Tehran.
I wasn't sure I'd like them but I'm glad I gave them a try because they did add character as well as another layer of flavor. Other than cooking the broccoli for a couple of minutes less than recommended I didn't and wouldn't change a thing,” says reviewer naples34102.
These green beans are flavored with soy sauce, garlic, chili sauce, and honey for a simple Asian side dish you could serve with Seared AHI Tuna Steaks. “I've been searching for something like the Szechuan-style green beans I get at the Asian fusion restaurants here in Minneapolis.
Reviewer Connie K says, “I've been using this recipe for a few months and I like it more every time I make it. I've taken it to picnics and potlucks, as it is just as good at room temperature as it is hot off the stove.
For a heartier side dish, learn how to make this wildly popular spaghetti recipe that pairs wonderfully with Parmesan Crusted Tilapia Fillets. My family is from the Italian Alps and use dairy products profusely in cooking.
“I've been using an ‘authentic' Caesar recipe for a while, and this is much, much better (and easier to make). This is going on my list of keepers and will replace any Caesar dressing I make in the future,” says reviewer Dweller.
The rich anchovy dressing on this classic salad is a beautiful pairing for Capers and Halibut. I have made this recipe more times than I can count and there's always half a dozen people at any party who station themselves in front of it and just chow it down all night,” says reviewer BINDERS BEE.
“Creamy, saucy, and delicately flavored potatoes, which are the perfect accompaniment to more robustly seasoned meats,” says reviewer naples34102.