Email to Buny      

Poached Fish w/ Herbs

Source of Recipe

The Health-Lovers Guide to Super Seafood; Tom Ney


Recipe Introduction

posted to recipecircus by JudiMae

List of Ingredients

3 cups chicken stock (low sodium)
1 tablespoon white wine vinegar
1 small garlic clove -- cut in half
1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/4 teaspoon black pepper -- coarsely ground
1 1/4 pounds swordfish -- cut into 4 equal pieces
1/2 cup fresh parsley -- chopped
1/2 cup roasted sweet red peppers -- sliced or pimientos


Recipe

In a nonstick skillet, combine chicken stock, vinegar, garlic, rosemary, thyme, and black pepper. Bring to a boil over medium-high heat and cook for 5 minutes. Drop fish into stock, bring to a simmer and poach for 8 to 10 minutes. Remove fish from skillet and keep warm in a 200 degree F. oven.

Strain stock into a bowl and discard herbs and garlic. Return stock to the skillet and bring to a rolling boil over high heat. Reduce stock to 1/2 cup, 6 to 8 minutes. Place parsley in a blender. Pour in reduced stock and puree until smooth. Arrange peppers or pimientos on a platter. Set fish on top and spoon herb sauce over steaks. Serve immediately.