When it comes to cooking fish, there’s nothing quite like a perfectly poached dish. The result is a tender and flaky piece of seafood that’s full of flavor and free from the risk of overcooking. In this article, we’ll explore 20 mouth-watering poached fish recipes that are sure to become new favorites in your kitchen.
From classic combinations like lemon and herb to more exotic flavors like miso and soy, these recipes offer a world of possibilities for healthy and delicious dining. Whether you’re looking for a quick weeknight meal or a special occasion dish, we’ve got you covered with our collection of poached fish recipes that are sure to impress.
Lemon and Herb Poached Cod
This recipe combines the delicate flavor of cod with the brightness of lemon and herbs, creating a light and refreshing dish perfect for any occasion.
Ingredients:
– 4 cod fillets (6 oz each)
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine lemon juice, parsley, dill, garlic, salt, and pepper.
3. Add the cod fillets to the poaching liquid, making sure they are covered.
4. Bring the mixture to a simmer, then transfer it to the preheated oven.
5. Poach for 12-15 minutes or until the fish is cooked through.
6. Remove from the oven and let it rest for 2-3 minutes before serving.
Cooking Time: 12-15 minutes
Ginger-Soy Poached Salmon
This recipe yields a moist and flavorful salmon dish with a delicate balance of Asian-inspired flavors. Perfect for a weeknight dinner or special occasion, this poached salmon is sure to impress.
Ingredients:
– 4 salmon fillets (6 oz each)
– 2 cups water
– 1 cup soy sauce
– 2-inch piece fresh ginger, peeled and sliced thinly
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, combine water, soy sauce, ginger, and garlic. Bring to a boil, then reduce heat to a simmer.
3. Place the salmon fillets in the poaching liquid, making sure they are covered by at least an inch of liquid.
4. Cover the pot with a lid and cook for 12-15 minutes or until the salmon is cooked through.
5. Remove from heat and let it rest for 5 minutes before serving.
Cooking Time: 17-20 minutes
White Wine Poached Halibut
Elevate your seafood dish with this light and flavorful white wine poached halibut recipe, perfect for a special occasion or dinner party.
Ingredients:
– 4 halibut fillets (6 oz each)
– 1 cup dry white wine
– 2 cups water
– 2 tbsp butter
– 2 lemons, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine white wine and water.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and poach halibut fillets for 8-10 minutes or until cooked through.
5. Remove halibut from the poaching liquid with a slotted spoon and place on a plate.
6. Dot the top of each fillet with butter and squeeze lemon slices over.
7. Garnish with chopped parsley, if desired.
8. Serve immediately.
Cooking Time: 10 minutes
Coconut Milk Poached Mahi-Mahi
Coconut Milk Poached Mahi-Mahi Recipe
This tropical-inspired dish elevates the flavors of mahi-mahi with a creamy coconut milk poaching liquid, resulting in a moist and flavorful fish.
Ingredients:
– 4 mahi-mahi fillets (6 oz each)
– 1 can full-fat coconut milk
– 2 cups water
– 1 tsp salt
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, whisk together coconut milk, water, and salt until well combined.
3. Add the mahi-mahi fillets to the poaching liquid, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 30 minutes or up to 2 hours.
5. Remove the fish from the refrigerator and let it sit at room temperature for 15-20 minutes before cooking.
6. Place the bowl in a larger baking dish filled with hot water to come halfway up the sides of the bowl. Poach the mahi-mahi for 12-15 minutes or until cooked through.
7. Remove the fish from the poaching liquid and garnish with chopped cilantro, if desired.
Cooking Time: 30 minutes (including refrigeration time)
Garlic Butter Poached Tilapia
Garlic Butter Poached Tilapia Recipe
Summary: This recipe combines the delicate flavor of tilapia with the richness of garlic butter and lemon, creating a moist and flavorful dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 4 tilapia fillets (6 oz each)
– 2 cloves garlic, minced
– 2 tbsp unsalted butter, softened
– 1/2 cup white wine (optional)
– 1/2 cup water
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh lemon wedges for serving
Instructions:
1. Preheat the oven to 375°F.
2. In a small saucepan, combine garlic, butter, and thyme. Cook over medium heat, stirring occasionally, until the butter melts and the mixture is fragrant (about 3-4 minutes).
3. Add white wine and water to the saucepan, and bring to a simmer.
4. Place the tilapia fillets in a large baking dish, and pour the garlic butter mixture over them.
5. Cover the dish with aluminum foil and bake for 12-15 minutes or until the fish is cooked through.
6. Remove the foil and continue baking for an additional 2-3 minutes to brown the top.
7. Serve hot with lemon wedges.
Cooking Time: 18-20 minutes
Tomato Basil Poached Sea Bass
This recipe combines the delicate flavor of sea bass with the freshness of tomato and basil, creating a light and flavorful dish perfect for a weeknight dinner.
Ingredients:
– 4 sea bass fillets (6 oz each)
– 1 can of diced tomatoes (14.5 oz)
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 tsp olive oil
– Salt and pepper to taste
– Lemon wedges for serving
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine diced tomatoes, garlic, salt, and pepper. Bring to a simmer over medium heat.
3. Add chopped basil leaves to the tomato mixture and stir to combine.
4. Place sea bass fillets in a large baking dish or poaching pan.
5. Pour the tomato-basil mixture over the fish, making sure each fillet is coated.
6. Drizzle olive oil over the top of the fish.
7. Poach for 12-15 minutes or until cooked through, flipping halfway.
8. Serve with lemon wedges and enjoy!
Cooking Time: 12-15 minutes
Miso Poached Black Cod
Savor the rich flavors of Japan with this simple yet impressive recipe for Miso Poached Black Cod. The combination of sweet black cod, savory miso paste, and subtle sweetness from mirin creates a harmonious balance of tastes.
Ingredients:
– 4 black cod fillets (6 oz each)
– 2 tbsp white miso paste
– 1 tbsp mirin
– 1 tsp sugar
– 2 cups water
– 1/4 cup sake (optional)
Instructions:
1. Preheat oven to 275°F (135°C).
2. In a small saucepan, combine miso paste, mirin, and sugar. Whisk until smooth.
3. Add water and sake (if using) to the mixture. Bring to a simmer over medium heat.
4. Line a baking dish with parchment paper. Place cod fillets in the dish.
5. Pour the miso mixture evenly over the cod, making sure each piece is covered.
6. Cover the dish with aluminum foil and poach for 12-15 minutes or until cooked through.
7. Remove from heat and let rest for 2-3 minutes before serving.
Cooking Time: 15 minutes
Dill and White Pepper Poached Trout
Experience the delicate flavor of trout with a hint of freshness from dill and a touch of sophistication from white pepper.
Ingredients:
– 4 trout fillets (6 oz each)
– 1/4 cup fresh dill, chopped
– 2 tbsp white pepper
– 1 lemon, sliced
– 1 cup water
– Salt to taste
Instructions:
1. Preheat a large skillet with a tight-fitting lid over medium heat.
2. In a small bowl, mix together chopped dill and white pepper.
3. Place a trout fillet on a piece of parchment paper or aluminum foil.
4. Sprinkle the dill-white pepper mixture evenly over the fish.
5. Add a slice of lemon to each fillet.
6. Pour in enough water to cover the fish, about 1/2 cup per fillet.
7. Cover the skillet and cook for 8-10 minutes or until the fish is cooked through.
8. Remove the trout from the water with a slotted spoon and serve immediately.
Cooking Time: 8-10 minutes
Saffron Broth Poached Snapper
This recipe combines the delicate flavor of snapper with the subtle warmth of saffron, creating a sophisticated and aromatic dish perfect for special occasions. With its light and velvety texture, this poached snapper is sure to impress.
Ingredients:
– 4 x 6 oz snapper fillets
– 2 cups chicken broth
– 1/2 cup water
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 lemon, cut into wedges
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine chicken broth and water. Bring to a simmer over medium heat.
3. Add soaked saffron threads and let infuse for 5 minutes.
4. Place snapper fillets in the broth, making sure they are fully submerged.
5. Poach for 8-10 minutes or until cooked through.
6. Remove from heat and let rest for 2-3 minutes before serving with lemon wedges and chopped parsley (if desired).
Cooking Time: 12-15 minutes
Chili-Lime Poached Swordfish
This recipe elevates swordfish to new heights with a zesty chili-lime marinade and poaching technique that yields tender, flavorful results. Perfect for a quick and impressive dinner or special occasion.
Ingredients:
– 4 swordfish steaks (6 oz each)
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp chili flakes
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together lime juice, olive oil, garlic, and chili flakes.
3. Add swordfish steaks to the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Remove swordfish from marinade, letting excess liquid drip off.
5. Place swordfish on a baking sheet lined with parchment paper and poach in the preheated oven for 12-15 minutes or until cooked through.
6. Serve immediately, garnished with fresh lime wedges and your favorite sides.
Cooking Time: 12-15 minutes
Lemongrass and Coconut Poached Catfish
A flavorful and aromatic twist on traditional poached catfish, this recipe combines the bright citrus notes of lemongrass with the creamy richness of coconut milk.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 stalks lemongrass, bruised
– 1 cup coconut milk
– 2 tbsp vegetable oil
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch oven or deep skillet, combine lemongrass stalks, coconut milk, vegetable oil, cumin, salt, and pepper.
3. Add the catfish fillets to the pot, making sure they are fully submerged in the liquid.
4. Cover the pot with a lid and bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Remove from oven and garnish with cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Orange and Fennel Poached Grouper
Orange and Fennel Poached Grouper Recipe
This vibrant dish combines the delicate flavor of grouper with the brightness of orange and anise-like sweetness of fennel, all in a light and refreshing poaching liquid.
Ingredients:
– 4 grouper fillets (6 oz each)
– 1 large orange, peeled and sliced
– 2 bulbs of fresh fennel, sliced
– 2 cups water
– 1 cup white wine
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine sliced orange and fennel, water, and white wine.
3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
4. Add olive oil, salt, and pepper to the poaching liquid.
5. Place grouper fillets in a single layer in a large baking dish.
6. Pour the hot poaching liquid over the fish, making sure they’re completely covered.
7. Cover the dish with aluminum foil and bake for 12-15 minutes or until fish is cooked through.
8. Garnish with fresh parsley or thyme. Serve immediately.
Cooking Time: 12-15 minutes
Turmeric and Cumin Poached Haddock
Turmeric and Cumin Poached Haddock: A flavorful and healthy twist on traditional poached fish, this recipe combines the warm spices of turmeric and cumin with the delicate flavor of haddock for a delicious and nutritious meal.
Ingredients:
– 4 haddock fillets (6 oz each)
– 1/2 cup water
– 1/4 cup white wine (optional)
– 2 tbsp freshly grated ginger
– 1 tsp ground turmeric
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley or dill, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine water, white wine (if using), ginger, turmeric, and cumin.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and add haddock fillets.
5. Poach for 8-10 minutes or until cooked through.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley or dill.
8. Serve immediately.
Cooking Time: 15-20 minutes
Rosemary and Lemon Poached Monkfish
This recipe combines the delicate flavor of monkfish with the bright, citrusy taste of lemon and the earthy aroma of rosemary. Perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 4 monkfish fillets (6 oz each)
– 2 lemons, sliced
– 1/4 cup fresh rosemary leaves
– 2 cups water
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, combine water, lemon slices, and rosemary sprigs. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the monkfish fillets to the poaching liquid, making sure they are fully submerged. Season with salt and pepper.
4. Cover the saucepan with a lid and transfer it to the preheated oven. Poach for 12-15 minutes or until the fish is cooked through.
5. Remove from the oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Green Tea Poached Arctic Char
This elegant and flavorful recipe combines the delicate flavor of arctic char with the subtle nuances of green tea, resulting in a dish that is both familiar and exotic. Perfect for a special occasion or a dinner party.
Ingredients:
– 4 arctic char fillets (6 oz each)
– 2 cups water
– 1 cup strong brewed green tea
– 1/4 cup honey
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 1/4 cup chopped scallions for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine brewed green tea, water, honey, soy sauce, and grated ginger. Stir until honey dissolves.
3. Place arctic char fillets in the poaching liquid, making sure they are fully submerged.
4. Cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 2 hours or overnight.
5. Remove fish from the poaching liquid and place on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until cooked through.
7. Garnish with chopped scallions and serve immediately.
Cooking Time: 12-15 minutes
Star Anise and Soy Poached Barramundi
This recipe combines the delicate flavor of barramundi with the warm, aromatic spices of star anise and the savory goodness of soy sauce. The result is a flavorful and moist poached fish dish that’s perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 4 barramundi fillets (6 oz each)
– 2 whole star anise pods
– 1/2 cup soy sauce
– 1/4 cup water
– 2 tbsp brown sugar
– 1 tsp grated ginger
– Salt and pepper to taste
– Fresh scallions, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine soy sauce, water, brown sugar, and star anise pods. Bring to a boil over high heat.
3. Reduce heat to low and simmer for 10 minutes.
4. Add the barramundi fillets to the poaching liquid. Cover and cook for 8-10 minutes or until cooked through.
5. Remove from heat and let it sit for 2 minutes before serving.
6. Garnish with chopped scallions, if desired.
Cooking Time: 18-20 minutes
Tom Yum Broth Poached Red Snapper
This recipe combines the bold flavors of Tom Yum broth with the tender texture of poached red snapper, creating a delicious and aromatic main course.
Ingredients:
– 4 red snapper fillets (6 oz each)
– 2 cups Tom Yum broth
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, combine Tom Yum broth, fish sauce, lime juice, oil, garlic, and ginger.
3. Bring the mixture to a simmer over medium heat.
4. Place the red snapper fillets in the saucepan and poach for 8-10 minutes or until cooked through.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves before serving.
Cooking Time: 15-20 minutes
White Miso and Scallion Poached Flounder
This recipe combines the delicate flavor of flounder with the creamy richness of white miso, all wrapped up in a flavorful poaching liquid. The result is a tender and aromatic fish dish perfect for any occasion.
Ingredients:
– 4 flounder fillets (6 oz each)
– 2 cups water
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 scallions, thinly sliced
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine water, miso paste, soy sauce, sake, and honey. Bring to a simmer over medium heat.
3. Add scallions and flounder fillets to the poaching liquid. Poach for 8-10 minutes or until fish is cooked through.
4. Remove from heat and let it rest for 2 minutes before serving.
Cooking Time: 12-14 minutes
Citrus and Thyme Poached Branzino
Elevate your seafood game with this bright and citrusy take on poached branzino, infused with the warm aromatics of thyme. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 branzino fillets (6 oz each)
– 1 orange, sliced
– 2 lemons, sliced
– 1/4 cup fresh thyme leaves
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large saucepan, combine the sliced orange and lemon.
3. Add the thyme leaves and drizzle with olive oil.
4. Place the branzino fillets on top of the citrus mixture.
5. Season with salt and pepper to taste.
6. Cover the saucepan with aluminum foil and bake for 12-15 minutes or until the fish is cooked through.
7. Remove the foil and continue baking for an additional 2-3 minutes, or until the skin is crispy.
Cooking Time: 14-17 minutes
Spicy Tomato Broth Poached Mackerel
Elevate your seafood game with this flavorful and refreshing recipe that combines the richness of mackerel with the spicy kick of tomato broth. Perfect for a light yet satisfying meal.
Ingredients:
– 4 mackerel fillets (6 oz each)
– 2 cups Spicy Tomato Broth (see below for recipe)
– 1 lemon, sliced
– Fresh parsley, chopped (optional)
Spicy Tomato Broth Recipe:
– 2 cups chicken or fish broth
– 1 can diced tomatoes
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the mackerel fillets in a large baking dish.
3. Pour the Spicy Tomato Broth over the mackerel, making sure they are fully covered.
4. Add sliced lemon and sprinkle with chopped parsley if desired.
5. Bake for 12-15 minutes or until the fish is cooked through.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in a healthy and flavorful culinary experience with these 20 delicious poached fish recipes! From classic lemon and herb to adventurous ginger-soy and miso, there’s something for everyone. Explore the world of fish with coconut milk, white wine, and saffron broths, or spice things up with chili-lime and spicy tomato broths. With a variety of herbs and spices to choose from, you’ll find the perfect dish to suit your taste buds. Treat yourself to a healthy and satisfying meal with these mouth-watering poached fish recipes.
