Cooking Fish: the Basics
half-cover the fish.
- For the simmering liquid, use just enough broth, wine, water, or a combination of liquids to half-cover the fish. Bring the liquid just to boiling.
- Carefully add the fish. Return just to boiling, then reduce the heat. Cover and simmer gently until done. Allow 4 to 6 minutes per 1/2-inch thickness of fish.
- As a guide, one pound of fillets or steaks with skin will give you about 12 ounces of cooked meat.
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To poach dressed fish
