Author Archives: Joyce Taylor

Another fresh Seafood Idea

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Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this way than fatty fish such as mackerel, which have a strong flavor.

• 6 small snapper fillets
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks, with leaves, sliced
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Dill Butter and set aside.

Combine poaching ingredients in fish poacher or large, shallow pan. Bring to boil. Partially cover, reduce heat and simmer for 20 to 30 minutes.

Gently place fish in poaching liquid. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Carefully remove to serving platter. Serves 6.

Dill Butter

• 1 stick butter or margarine, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon fresh lemon juice
• 4 tablespoons minced, fresh dill

Place margarine in small bowl. Add garlic, salt, pepper and lemon juice and blend well. Gently stir in dill. Spread on hot fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor

another fresh seafood idea

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If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful.

• 4 small flounder fillets
• 3 cups milk
• 1 1/2 cups water
• 1 large onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Prepare Mornay Sauce and set aside.

Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.

Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. Serves 4.

Mornay Sauce

• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup fish or chicken broth
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup heavy cream
• 1 egg, beaten
• 1/2 cup freshly grated Swiss cheese
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon salt

Melt margarine in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.

Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.

Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

Contributed by Joyce Taylor