Poached Catfish

So I'm still chagrined about a founder dish that I served at Ocracoke this past summer. It was very ho-hum and I've been thinking about what to do the next time around. Here's an experiment with poaching fish. Here I've combined white wine, chicken stock, cilantro, mint and dill, S&P and brought it to a low boil. There's just enough liquid to cover the fish. *TIP* Place the fish in before boiling to determine exactly how much liquid is necessary. Gently lower the fish; here I used cheese cloth. Cover and cook for 10 min.


For the sauce, I crushed garlic and then, with mortar and pestle, made a paste. Added lemon juice, S&P and cilantro. The fish was served atop couscous (made with chicken broth), and asparagus sautéed with capers, Kalamata olives, and pepperoncini.