Poached Fish in Tomato-Sherry Vinaigrette

By Janet-2

Ingredients

• Vinaigrette:
• 4 6oz. fish fillets - i.e. halibut, cod, snapper
• kosher salt
• artichokes
• flour
• minced garlic
• 1/4 c. olive oil
• 1/2 big onion - peel first layer - do not chop or slice
• 4 oz cherry tomatoes
• 1 tbsp. chopped shallots
• 1/2 cup olive oil
• 4 tsp. sherry vinegar

Preparation

Step 1

Flour the artichokes. Add minced garlic. Fry in oil for 2-4 minutes. Sprinkle with salt and pepper and place on paper towel to soak oil.

Cool pan. Then add 1/4 c. olive oil. Place the half onion in middle of pan to raise the oil. Heat oil until it reaches 180 degrees. Add fish and ladle oil over the fish. Take off the stove.

Put pan with fish into a 250 degree oven. Bake for 15 minutes. Turn fish over using two flat spatulas. Bake for 9-14 minutes more till temperature reaches 135 degrees. Remove to platter and cover with foil.

For Vinaigrette:

In a bowl, mix 1/2 cup olive oil, 4 tsp. sherry vinegar, and leftover fish juice from the baking pan. Add kosher salt and pepper. Transfer to blender and add tomatoes. Puree. Pour vinaigrette through a sieve to remove seeds.

Place sliced tomatoes over fish for garnish. Pour vinaigrette over the fish and tomatoes.