• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

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.


One Response | TrackBack URL | Comments Feed

  1. […] Roasted Red Pepper Aioli (light mayo for a healthier Aioli) […]


Leave a Reply

About Michele

Restaurant Reviews

  • potager-denver
  • mustard's chili dog with a taste of fries
  • union-square-cafe-new-york
  • perbacco-san-francisco
  • pasta pugliese
  • fish tacos
  • guard-and-grace-denver-logo

My Cookbooks


Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele: Profile in Colorado Homes & Lifestyle Magazine

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected