Buttermilk-Poached Fish With Cilantro-Lime Butter
Note: Poaching in buttermilk turns fish very tender and sweet — great for diners who don’t like fish that tastes “fishy.” It also results in extra-white fillets.
• 4 fillets (6 oz. each) of fish such as tilapia, snapper, flounder, trout or perch
• Salt and black pepper
• 3 c. buttermilk (about)
• 6 tbsp. (3/4 stick) unsalted butter
• 1/2 c. chopped onion
• 2 garlic cloves, chopped
• 1 c. chopped cilantro
• Juice of 2 limes
Place fish fillets in a saucepan or Dutch oven large enough to hold them in a single layer and sprinkle with salt and pepper. Pour in enough buttermilk to just cover the fish.
Place pan over medium heat and bring liquid to a gentle simmer. (Buttermilk will curdle; this is OK.) Simmer fish 2 minutes, then turn over the fillets and cook another minute, or until fish is cooked through and flakes easily. Remove fish from pan with a slotted spatula and keep warm.
Place butter in a sauté pan over medium heat. Add onion and garlic. Cook and stir a few minutes, until onion and garlic are soft but not brown.
Remove pan from heat, then stir in cilantro and lime juice. Pour butter mixture over fish and serve immediately.
Nutrition information per serving:
Calories 357 Fat 21 g Saturated fat 12 g Sodium 128 mg