Shallow-Poached Sea Bass
Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
chicken broth
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
lemon pepper
|
*
|
| 1 | teaspoon |
coriander seeds
|
|
| ½ | teaspoon |
mustard seeds
|
|
| 1 | teaspoon |
old bay seasoning
|
*
|
| 1 | x |
bay leaves
|
*
|
| ½ | each |
lemon
juice and zest |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | pound |
sea bass
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
chicken broth
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
lemon pepper
|
*
|
| 5 | ml |
coriander seeds
|
|
| 2.5 | ml |
mustard seeds
|
|
| 5 | ml |
old bay seasoning
|
*
|
| 1 | x |
bay leaves
|
*
|
| 0.5 | each |
lemon
juice and zest |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 453.6 | g |
sea bass
|
* |
Directions
ombine all the ingredients for the poacin the hing liquid in a straight sided skillet, (known as a sautoir), with a lid. Bring the liquid to about 175 to 180 degrees. Add the fish and leave the lid slightly askew for some evaporation. Cook the fish until an instant read thermometer registers 140 degrees, turning it once halfway through the cooking. I like to also spoon some of the liquid over the top of it as it cooks. Depending on the thickness of the fish this may take as much as ten minutes. You probably won't need to reduce the liquid. Strain the liquid and pour it over the fish before service.
