4. Tips for Poaching Fish
After grilling, poaching fish is our second go-to method for cooking our fish. Poaching is gentle on the fish, it keeps the fish moist, preventing it from drying out as it might do on the grill. When poaching fish, we like to use a broth in our water to enhance the flavor of the fish.
You can use premade broth brands, or create some in the kitchen using bouillon and a blend of aromatic herbs and spices. When poaching fish, use a pan that’s large enough to lay the fish flat. If the fish lays over the edges, it won’t cook all the way through, and you’ll have raw pieces at the tail and head of the fish.
Pour in enough of your broth to barely cover the fish, and then bring the broth to a simmer. It’s critical to maintain the temperature, so once it starts simmering, don’t adjust the temperature settings. If you notice bubbles coming from the bottom of the pan, the stove is too hot, turn it down a notch or ruin your fish. For best results, you want a temperature of 165 and 180 degrees, poach the fish until you can flake away the flesh with a fork.