Poached Fish Fillets with Sherry-Tomato Vinaigrette

Name: Poached Fish Fillets with Sherry-Tomato Vinaigrette
Total time: 95 min
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

www.americastestkitchen.com

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.

Keywords

Main Courses
Fish & Seafood
ATK Staff Pick

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

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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