The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.
Here is a list of quick tips:
* The fish is done cooking when it is opaque, and begins to flake.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.
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