Cooking Fish: the Basics

Fish is fast and easy to fix, and below are seven simple ways to get a flavorful dish in minutes.
To poach fillets and steaks
poaching the quenelles by adding salted hot water to skillet Use just enough liquid to
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.

Continued on page 2:  To poach dressed fish