Imported from the web

Poached Fish Fillets with Sherry-Tomato Vinaigrette

Name: Poached Fish Fillets with Sherry-Tomato Vinaigrette
Prep time: 25 min
Cook time: 50 min
Total time: 95 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 skinless white fish fillets (1 inch thick; meaty varieties such as cod, halibut, sea bass, or snapper work well); kosher salt (For seasoning fish and artichokes, plus 3/4 teaspoon for the vinaigrette and more to taste); 4 oz frozen artichoke hearts (Thawed, patted dry, and sliced in half lengthwise); 1 tbsp cornstarch; 0.75 cup olive oil (Use pure olive oil; neutral oil such as canola may be substituted. Half is used to fry the artichokes and garlic, then the strained oil is combined with the remaining oil for poaching.); 0.5 cup garlic (Minced); 0.25 cup onion (Peeled; used to displace the oil (a 4-ounce porcelain ramekin may be used instead)); 4 oz cherry tomatoes (Keep whole for blending into the vinaigrette); 0.5 shallot (Small, peeled); 4 tsp sherry vinegar; 0.5 tsp black pepper; 1 tbsp fresh parsley (Chopped); 2 oz cherry tomatoes (Cut into 1/8-inch-thick rounds)

Recipe by https://cooks.io/4wZL34s Facebook

Imported by Jerry Vogel on SeeMeCook

Thick white fish fillets are gently poached in olive oil until tender, then served with a smooth sherry-tomato vinaigrette. Crisp artichokes, garlic, parsley, and fresh tomato rounds add savory crunch and brightness.

4 servings95 minAmerican

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Ingredients

4 skinless white fish fillets (1 inch thick; meaty varieties such as cod, halibut, sea bass, or snapper work well)
kosher salt (For seasoning fish and artichokes, plus 3/4 teaspoon for the vinaigrette and more to taste)
4 oz frozen artichoke hearts (Thawed, patted dry, and sliced in half lengthwise)
1 tbsp cornstarch
0.75 cup olive oil (Use pure olive oil; neutral oil such as canola may be substituted. Half is used to fry the artichokes and garlic, then the strained oil is combined with the remaining oil for poaching.)
0.5 cup garlic (Minced)
0.25 cup onion (Peeled; used to displace the oil (a 4-ounce porcelain ramekin may be used instead))
4 oz cherry tomatoes (Keep whole for blending into the vinaigrette)
0.5 shallot (Small, peeled)
4 tsp sherry vinegar
0.5 tsp black pepper
1 tbsp fresh parsley (Chopped)
2 oz cherry tomatoes (Cut into 1/8-inch-thick rounds)

Steps

1
Position the oven racks in the middle and lower-middle positions. Heat the oven to 250°F (120°C).
2
Pat the fish fillets dry with paper towels. Season each fillet with 1/4 teaspoon kosher salt, then leave them at room temperature for 20 minutes.
3
Meanwhile, toss the artichoke hearts with the cornstarch in a bowl until coated.
4
Heat 1/2 cup of the olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
5
Shake excess cornstarch from the artichokes, then add them to the skillet. Cook, stirring occasionally, for 2 to 4 minutes, until crisp and golden.
6
Add the minced garlic and cook for 30 to 60 seconds, until golden.
7
Strain the oil through a fine-mesh strainer into a bowl. Do not wash the strainer. Transfer the artichokes and garlic to an ovenproof, paper-towel-lined plate and season with kosher salt.
8
Return the strained oil to the skillet and add the remaining 1/4 cup olive oil. Place the peeled onion half in the center of the pan (or use a 4-ounce porcelain ramekin to displace the oil).
9
Let the oil cool until it registers about 180°F (82°C), which takes 5 to 8 minutes.
10
Arrange the fish fillets, skinned side up, around the onion. The oil should come roughly halfway up the fillets. Spoon a little oil over each fillet, cover the skillet, and transfer it to the middle oven rack. Cook for 15 minutes.
11
Remove the skillet from the oven. Using two spatulas, carefully flip the fillets. Cover the skillet again, return it to the middle rack, and place the plate of artichokes and garlic on the lower-middle rack.
12
Continue cooking the fish for 9 to 14 minutes, until it registers 130°F to 135°F (54°C to 57°C).
13
Gently transfer the fish to a serving platter, reserving 1/2 cup of the cooking oil. Tent the fish loosely with aluminum foil. Turn off the oven and leave the plate of artichokes and garlic inside to stay warm.
14
In a blender, combine the whole cherry tomatoes, shallot, sherry vinegar, 3/4 teaspoon kosher salt, black pepper, and the reserved 1/2 cup fish cooking oil. Process for 1 to 2 minutes, until smooth.
15
Add any fish juices that have accumulated on the platter. Season with additional kosher salt to taste, then blend for 10 seconds.
16
Strain the vinaigrette through the unwashed fine-mesh strainer, pressing the solids to extract as much liquid as possible; discard the solids.
17
Pour the vinaigrette around the fish. Garnish each fillet with the warmed crisped artichokes and garlic, chopped parsley, and tomato rounds. Serve immediately.

Notes

Serve with couscous or steamed white rice. Recipe specifies a total time of 1 hour 35 minutes; prep and cook times are estimates. The method’s fish-searing/oil-poaching sequence is preserved from the source.