Poached Fish Fillets with Sherry-Tomato Vinaigrette | America's Test Kitchen

Name: Poached Fish Fillets with Sherry-Tomato Vinaigrette | America's Test Kitchen
Ingredients: 4 (6-ounce) skinless white fish fillets , 1 inch thick; Kosher salt; 4 ounces frozen artichoke hearts , thawed, patted dry, and sliced in half lengthwise; 1 tablespoon cornstarch; 3/4 cup olive oil; 3 garlic cloves , minced; 1/2 onion , peeled; 4 ounces cherry tomatoes; 1/2 small shallot , peeled; 4 teaspoons sherry vinegar; 1/2 teaspoon pepper; 1 tablespoon chopped fresh parsley; 2 ounces cherry tomatoes , cut into 1/8-inch-thick rounds

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Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.

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Ingredients

4 (6-ounce) skinless white fish fillets , 1 inch thick
Kosher salt
4 ounces frozen artichoke hearts , thawed, patted dry, and sliced in half lengthwise
1 tablespoon cornstarch
3/4 cup olive oil
3 garlic cloves , minced
1/2 onion , peeled
4 ounces cherry tomatoes
1/2 small shallot , peeled
4 teaspoons sherry vinegar
1/2 teaspoon pepper
1 tablespoon chopped fresh parsley
2 ounces cherry tomatoes , cut into 1/8-inch-thick rounds