Poached White Fish with Mango Lime Chutney
Poaching fish is perhaps the easiest of all cooking methods. It also guarantees that the fish will stay moist because you’re immersing it in liquid. And it saves you the trouble of removing the skin from the fish because it will just slide right off after cooking. The mango lime chutney helps brighten up the dish and makes you feel like you’re dining on the beach in the tropics (or at least you can pretend).
Ingredients
- FOR THE CHUTNEY:
- 1 mango peeled, pitted, and diced
- 1 small shallot minced
- 1 teaspoon minced peeled ginger
- ¼ cup finely chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- ½ teaspoon sea salt
- FOR THE FISH:
- 1 cup vegetable broth
- 1 cup water
- 1½ pounds white fish halibut, cod, or black cod, cut into 4 fillets
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- To make the chutney, in medium bowl, stir together the mango, shallot, ginger, cilantro, lime juice, and salt.
- Set aside to allow the flavors to mingle.
- In a deep cast-iron skillet or saucepan, bring the broth and water to a gentle boil over medium-high heat.
- Place fillets in the skillet and season with the salt and pepper.
- Cover and reduce the heat to medium.
- Poach for 8 to 9 minutes.
- The fish should be opaque in the center but still moist.
- Carefully transfer the fillets from the skillet to plates, leaving the skin behind.
- Top with the chutney and serve.
Notes & Wine Advice
Prepare an extra fillet and reserve some chutney for a fish taco the next day. I like to serve mine with Brussels Sprout Slaw.