Poached Fish

30 minutes Prep: 15 minutes Cook: 15 minutes

10 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	each	fish fillets	such as salmon, bass or snapper skinned
1	teaspoon	vegetable oil	or butter
2-3	cups	bouillon	strained

Directions

Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers.

Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet.

Bring court bouillon to a simmer. Gently pour bouillon over the fish, covering completely.

Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes.

Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness.

Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center.

Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.

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Nutrition Facts

Serving Size 1g

Amount per Serving

Calories 10 103% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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