I have the hardest time walking through the farmers market during spring. I absolutely enjoy it, don’t get me wrong. That’s the problem though, I enjoy it a
little way too much. There’s so much green goodness popping up all over the place, and I want to take it alll home! Crazy, but I having a harder time restraining myself at the farmers market than I do walking through Bloomingdales.
As the weather gets sunnier and warmer (well, we’re still kinda waiting on the warmer bit) my body craves meals that are lighter, cleaner and more fresh than the heartier meals I was cooking up during winter. Now, I’m packing my meals with even more fresh veggies & fruits, and tend to eat more seafood, and in particular poached fish.
Poaching is a delicious, healthy and quick way to cook fish, without adding any fats or oils. I love poached fish for it’s simplicity, delicate texture and clean taste.
So, here we go – let’s get poaching! The broth, or poaching liquid, can pretty much take on any taste you like. In this recipe I use a mix of chicken stock, lemons, shallot, a couple cloves of garlic, fresh thyme sprigs, a handful of parsley sprigs and a big handful of fresh basil leaves…ohh, and some peppercorns, I always forget the peppercorns. As the stock simmers it becomes infused with the freshness from the herbs, a little lemony tang and just a tiny hint of garlic and spicy peppercorn.
I love serving this with haricot vert, steamed asparagus or sautéed dark leafy greens, like Swiss chard, kale or spinach.
Head over to Greatist to get my recipe for Lemon and Herb Poached Halibut.