Cold lobster is a better idea, as is cold poached salmon “sauce verte” (providing you aren’t bored with it by now) and bass is equally fine. Instead, use the oil for cooking other fish and seafood using high-heat applications, like pan-frying, roasting, or sautéing.Is there a better East End summer dish than chilled fish or seafood? And think of the possibilities! With a big advance from your publisher or the profit from that lot you sold in Sagaponack you could buy a few shrimp. Avoid using this oil in recipes like dressings, marinades, drizzles, or dips because Greg explains, olive oil loses its grassy notes when heated, and these are the characteristics you'd typically want in these raw preparations. Pour the oil into a clean, empty dark glass bottle, label it with the date, and store it in area away from heat or light. This will filter out any bits of fish that might have broken off during cooking. After it cools down, "strain the oil through a fine mesh sieve or cheesecloth," says Greg. To get the most out of your succulent meal, save the olive oil. Finally, remove the fillets with a slotted spoon or spatula, pausing to let the excess oil drip off before transferring it to a plate. The fish is ready once it becomes opaque, about 10 minutes, depending on its thickness. Aim for a low, gentle simmer-make sure the oil doesn't come to a boil. Attach a deep-fry thermometer to the pan, heat the oil to the temperature listed in the recipe, then reduce the heat to maintain the required temperature. (It's a similar concept to canned tuna in oil, he adds.) Coat the bottom of a pot with olive oil, add the fish, then pour enough oil to fully cover the fillets. It's best to do this beforehand, notes Greg, as the oil will pull the seasoning into fish. Next, generously season the fish with salt and spices. This will ensure that it cooks evenly in the oil, says Greg. The first step is to bring your fish to room temperature. But don't limit yourself to fish according to Greg, seafood like shrimp and octopus also poach beautifully in oil. In general, the varieties best suited for oil poaching are meatier and oilier, such as tuna, swordfish, mahi mahi, mackerel, bluefish, salmon, halibut, and striped bass, says Bianca Piccillo, co-founder of sustainable seafood store Mermaid's Garden. When it comes to types of fish that can be poached in oil, the sky (or sea) is the limit. Consider using a more budget-friendly option for this purpose. The fish will need to be fully submerged in olive oil, so you'll need a decent amount-about one cup, depending on your recipe.
All that being said, if you're an olive oil enthusiast, you'll want to skip your premium drizzling and dipping oils when trying this technique. The result is a tender, juicy fillet that will make your taste buds sing. For example, in our recipe for oil-poached halibut, the fish cooks for 8 to 12 minutes at less than 150 degrees. The food is also cooked low and slow, unlike the high temps and quick cooking times traditionally used in deep frying. The oil essentially envelopes the food in fat, helping seal in its flavor, says Greg Lofts, our deputy food director. The technique is a type of poaching, which involves submerging food in a hot liquid-in this case, olive oil.
POACHED BLUEFISH HOW TO
Related: How to Get Crispy Skin When You Cook Fish What Is Oil Poaching?
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