I take great pleasure in obliterating the two excuses that people have for not cooking fish more often.
The lame-o myths that I will bust:
Fish smells up the house
Fish is hard to know how to cook it
We do need to eat fish more often, it is a lean protein that contains brain, heart and joint protective Omega 3 fats. Introducing it early is the best way to get kids on board even if that means fish stick and fish and chip at first to get them over the ewwwww factor.
Your go to solution for cooking fish is without a doubt to poach it. The poaching liquid keeps the smells to a minimum and the seasoned water keeps fish moist and is foolproof. If you have ever poached an egg then you can poach a fish and you don’t even have to worry about breaking the yolk! The same principals apply.
1. Bring water to a boil
2. Add some kind of acid to protect the shape of the protein (egg whites, fish flesh…same dif)
3. Flavor the water if you want to add some flavor to the food
4. Add protein (eggs, fish, chicken…same dif) and immediately turn the water down until it is just simmering.
5. Cook through, remove with slotted spoon or spatula.
Here is the recipe (give or take ‘cause I can’t quite remember what I used) that I made for a recent gathering of women. I served it with a salad straight out of the box with a wee homemade vinaigrette (feel free to use your own bottled or homemade, honey mustard flavors work well)
Poached Rainbow Trout
6-8 cups water
2-4 tbsp vinegar or lemon juice
½ lemon, sliced
1 teaspoon paprika or chili powder
1 teaspoon garlic powder
1 clove minced garlic (or double the powder)
1 teaspoon onion flakes (or ½ chopped onion)
1-3 bay leaves
1 tablespoon dried thyme leaves
1 tablespoon peppercorns
1-1.5 pound rainbow trout fillets (or any other fish)
Bring water to a boil in a large, deep pan, adding lemon and all spices. Slide fish into water and immediately turn down to a med-low simmer. Simmer for 5-10 minutes (depending upon thickness) until fish looks firm. Remove fish from water onto a platter and check the thickest part to be sure that it looks opaque and not gelatinous. Drizzle with salad dressing.
Note: You do not need to overcook, it will continue to cook for a minute or two on the platter."