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

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

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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.

Keywords

Main Courses
Fish & Seafood
ATK Staff Pick

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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