Poached Fish in a Light Vinaigrette

Name: Poached Fish in a Light Vinaigrette
Yield: serves 4 to 6
Ingredients: 2 pounds firm, white fish fillet, such as true cod (also known as Pacific cod), ling cod, halibut, or snapper, skinned and bones removed; Light Vinaigrette (recipe follows); 1 small fennel bulb, halved, cored, and thinly sliced; 1 large beefsteak tomato, diced; 2 tablespoons thinly sliced fresh basil; 1/4 cup rice vinegar; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 teaspoon dried basil; 1 tablespoon plus 1 1/2 teaspoons sugar; 1/2 cup neutral-flavored cooking oil, such as canola or soybean; (makes about 1 cup)

December 22, 2011

THE DELICATE FLAVORS OF COD shine when the fish is cooked in a light and flavorful broth. Served chilled, it is perfect for a warm summer evening. When the cod is served with a grain or plain steamed rice, the vinaigrette becomes the sauce.

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