Thursday, January 7, 2010

Olive Oil Poaching



I bought an entire Tuna from a Newport fish monger in November. We filleted it and have been enjoying all 13 lbs of it.

In interest of experimenting I decided to try an olive oil poach.

This recipe with lima beans and escarole was perfect for a lovely dinner with friends.

It is a poach over medium-low heat so the fish is cooked slowly and not deep fried. The result is tender, flavorful and amazing. The lemon in the poaching oil infuses the fish with the perfect amount of flavor.

I am trying this next. I might have to wait until my fresh mint is ready in the spring.

Image via: Andrew Scrivani for NYT
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