After my all-meat weekend trip, I was dying to get fish back into my diet! I wanted something that’s a little lighter but, at the same time, steer away from the usual steam and broil options. So, I decided to poach the fish steaks I bought and came up with this recipe.
INGREDIENTS
- 3 pieces fish steak (any white fish would do)
- 2 celery stalks, roughly chopped
- Half a lemon, sliced
- 1/4 cup honey wine Note: The honey wine gives a good natural sweetness to this dish. If you can’t find honey wine, any richly sweet dessert wine would do.
- 1/4 cup olive oil
- few drops of sesame oil
- salt and pepper to taste
- French beans, blanched (optional)
PROCEDURE
- Put all ingredients in a shallow pan except for the French beans.
- Poached the fish for about 5-10 minutes or until the fish is cooked. Season with salt and pepper. Tip: The cooking time will depend on how thick the fish is. The fish steak I used is about a little more than 1/2 an inch.
- When the fish is done, set aside.
- Simmer the poaching liquid until it thickens a little.
- To serve, transfer the fish onto a serving plate, drizzle the poaching liquid over the fish steaks, and put the lemon slices on top.
Optional: You can put the blanched French beans on top of the fish. You can also use Bok Choy for some leafy greens.
Whatever Cook 