I love trying new cooking techniques. Most recently, I attempted poaching. Not the endangering elephants kind, but the cooking something by simmering it in broth kind.
The poaching protein of choice: mahi-mahi. The poaching liquid: chicken broth, white wine, and rosemary. The outcome: delicious.
Ingredients for fish: (Serves 2)
- 2 mahi-mahi filets
- 3 cups chicken broth
- 1/4 cup white wine
- 2 sprigs rosemary
Ingredients for sauce: (Serves2)
- 1 large tomato (chopped)
- 1 tablespoon fresh basil (chopped)
- 1/2 teaspoon oregano
- 1/2 teaspoon Cayenne pepper
- 1 clove garlic (diced)
- 1 tablespoon capers
- 2 tablespoons olive oil
- salt and pepper to taste
Step 1: Add white wine, chicken broth, and rosemary to a deep sauce pan. Make sure the liquid will fully cover the fish. Heat on medium heat until slight ripples begin to appear along the surface. Once ripples form, add mahi-mahi filets and let cook for 10 minutes. Do not let the broth boil.
Step 2: Heat olive oil in a saucepan on medium heat. Add garlic and let brown slightly. Add tomatoes, basil, oregano, cayenne pepper. Cover and let simmer until the tomatoes are soft (about 5 minutes). Add capers and salt and pepper.