151 porch recipes

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Only three ingredients and a microwave and you can have poached pears easily on standby for a healthy fruit dessert.

Turbot fillets gently poached in milk infused with anise-scented Pernod, then napped with a velvety egg yolk sauce. This elegant French-style fish dish needs just a handful of ingredients and an hour of your time.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

Pan-seared perch fillets with savory Chinese black bean sauce, fresh ginger, garlic, and sake. Restaurant-style Asian fish dinner in under 30 minutes.

Classic pan-fried yellow perch with crispy cornmeal crust, finished with lemon butter pan sauce. Fresh-caught lake fish ready in 45 minutes for simple suppers.

Poached salmon steaks gently cooked in a lemon-and-vegetable broth, served with creamy horseradish sauce. A light low-calorie classic for dinner parties or healthy weeknights.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Warm and soft pears poached in wine with vanilla and blue cheese.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

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Cold poached salmon fillets in white wine, served chilled with a Dijon mustard, lime, and honey sour cream sauce. An elegant make-ahead main course for summer entertaining.

Light Greek yogurt cheesecake with a melba toast and walnut crust, topped with dried figs poached in an ouzo syrup with cinnamon stick and orange zest. A Mediterranean twist on cheesecake that skips the heaviness.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Savory poached carp simmered in a sweet-tart broth of red onion, white wine vinegar, and lemon, served hot or chilled as a traditional jelled fish with beet horseradish.

This is a delicious, easy, and healthy fish recipe for a week night. Served with brown rice and spinach.