Poached Fish with Corn and Chive Vinaigrette


Poaching fish gives it a tender, flakey texture that is pairs nicely with the lightness of the accompanying herbs. 

Prep Time

20 minutes

Cook Time

25 minutes


4 Servings


2 tablespoons olive oil, extra virgin
1 tablespoon white wine vinegar
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
1 pound potato, new (halved)
4 fish, filets (6 oz each, skinned)
3 cups stock, vegetable (or fish stock)
1 cup white wine, dry
1⁄4 cup chives (coarsely chopped)
1 cup corn, sweet (fresh, frozen works well as a substitute )
1 pound spinach


To make the vinaigrette, whisk together the olive oil, vinegar, salt and pepper and set aside.

Boil the new potatoes until tender when pierced with a paring knife (about 10 minutes), removing each potato from the boiling water to a plate. Keep potatoes warm. Save the simmering water to cook the corn. If using fresh corn, quickly blanch in the potato cooking water, and scoop out with a mesh strainer, reserving the cooking water for the spinach. Mix the corn and chives with the vinaigrette.

In a pan large enough to fit the fish without overlapping, combine the stock and wine. Bring to a boil and reduce the heat so the liquid is barely simmering. Carefully slip the fish into the simmering liquid and poach until the fish is just cooked—about 6-9 minutes, depending on the thickness of the fish. Using a slotted metal spatula, carefully transfer the fish to a platter or plates. Cover loosely to keep warm.

Drop the spinach into the poaching liquid and bring the water to a boil for a minute, just until the spinach is bright green. Drain in a colander and press the spinach with a spatula.

Serve fish with potatoes and spinach, top the filets with corn vinaigrette. 


Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.