Poached Fish with Roasted Red Pepper Aioli

January 18, 2009  •  Condiments, Fish & Seafood, Sauces, Technique

Many of my clients are frustrated by cooking fish, and struggle to produce a fully cooked piece of fish that isn’t dried out. Poaching fish in olive oil is a great technique that adds flavor while keeping the fish moist and flavorful. You can add things to the poaching oil like I’ve done here to impart additional flavors. I tucked some sliced lemons and halved garlic cloves around the fish, sprinkled the whole thing with capers, and seasoned the fish well with salt and pepper. Make sure the oil comes up the side of the fish, but you don’t need to cover the fish, and use a decent quality extra virgin olive oil. Amazingly, the fish comes out moist without being at all greasy or oily. Discard the poaching oil (I also discard the lemons and garlic). Here’s an easy and delicious sauce to serve with an olive oil poached halibut.

Roasted Red Pepper Aioli
Yields about 3/4 cup

1 garlic clove
1/2 cup mayonnaise
1 roasted red pepper
1/2 teaspoon salt

Put the garlic clove into a small food processor and whirl until it’s finely minced. Add mayonnaise, red pepper and salt and continue to process until the pepper is completely mixed into the mayonnaise. Store covered in the refrigerator for up to one week.


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