Legally Poaching Fish

Learn the basics of poaching fish, in this case Talapia in seasoned water.

Fish Tacos

I liked this recipe because the fish is throughout the filling, not just a hunk of fillet tossed in a tortilla. Quick, light and tasty, it's another great summer meal!

1 lb talapia fillets, rinsed and pat dried [I didn't have talapia on hand, so I sliced 2 cod fillets lengthwise, horizontally to make 4 thinner cod fillets.]
1 tsp olive oil
1 small onion, chopped
4 garlic cloves, finely minced
2 cups diced tomatoes
1/4 cup fresh cilantro, chopped
2 Tbsp lime juice
salt and pepper to taste
8 corn tortillas [It is NOT as good with flour tortillas--I tested it. :)]
1 medium avocado, sliced
2 jalapeno peppers, chopped, optional

1. Heat olive oil in a skillet. Saute onion until translucent, then add garlic. Mix well.
2. Place talapia on the skillet and cook until the flesh starts to flake. Add tomatoes, cilantro, lime juice and jalapeno (if using). Saute over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper.
3. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortilla with a slice or 2 of avocado and enjoy!
Makes 4 servings (2 tacos per serving)
Cal 319, Fat 12 g, Pro 26.5 g, Carb 33.7 g, Fiber 9.7 g, Sug 3.6 g, Sodium 76.2 mg(without salt)
For detailed pictures, the original post can be found HERE.

Baked Breaded Fish

4 fillets white fish of your choice (pollock, cod, etc.), thawed
3/4 cup Panko bread crumbs
5 Tbsp butter or margarine, divided
1 tsp lemon juice

Preheat oven to 450'F. Spray the bottom of a Pyrex dish (big enough to hold the fillets with a little space between) with non-stick cooking spray.

Melt 2 Tbsp butter in a small skillet. Add the bread crumbs, stirring frequently until the breadcrumbs are golden brown. Remove from heat.

In a shallow bowl/plate, melt the remaining butter. Add the lemon juice. Dip each fillet in the melted butter on both sides, then press the top down firmly in the breadcrumbs. Place in Pyrex dish. Repeat with other fillets. Gently spoon the remaining breadcrumbs onto the fillets, pressing down (with fingers).

Bake at 450'F until white and flaky, approx 5-6 minutes per 1/2" thickness.
Serves 4

Baked Fish with Vegetables

I found this recipe in an America's Test Kitchen "Cooking for Two" magazine. I had to do a little altering to match what I had on hand, but it turned out very well.

6 ounces cherry tomatoes (about 1 cup), quartered
1/2 (9-ounce) package frozen artichoke hearts (about 1 cup), thawed and patted dry--(EP-I didn't have these, so I used a cup of eggplant chopped to be roughly the same size as artichose hearts)
1/4 cup pitted kalamata olives, chopped coarse (EP-I didn't have these)
2 Tblsp dry white wine (EP-I used water)
1 shallot, minced
2 tsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp minced fresh thyme or 1/8 tsp dried
1/4 tsp salt
1/4 tsp pepper
2 (6-ounce) skinless fish fillets, 1 to 1.5 inches thick (cod, hallibut, haddock)
1 Tbsp chopped fresh basil
Lemon wedges, for serving

1. Adjust an oven rack to the middle position and heat the oven to 450'F. Toss the tomatoes, artichokes(eggplant), olives, water, shallot, 1 tsp of the oil, garlic, thyme, 1/8 tsp of the salt, and 1/8 tsp of the pepper together in a medium bowl, then spread in an 8-inch square baking dish.
2. Pat the fillets dry with paper towels and nestle into the tomato mixture. Brush the top of the fillets with the remaining teaspoon of oil and season with the remaining 1/8 tsp of salt and 1/8 tsp of pepper. Cover the dish tightly with foil and bake for 10 minutes.
3. Remove the foil and continue to bake until the fish flakes apart when gently prodded with a paring knife, 5 to 10 minutes longer. Sprinkle with the basil and serve with the lemon wedges.

Serves 2