Poached Redfish

Oxmoor House
8 servings


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1 1/2 quarts water
1/2 large lemon
1 onion, sliced
1 stalk celery, quartered
1 sprig fresh thyme
1 bay leaf
3 tablespoons salt
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 (5-pound) whole-dressed redfish, fins and eyes removed


Place a rack in the bottom of a large shallow roasting pan or fish poacher. Add 1 1/2 quarts water and next 9 ingredients. Place pan over 2 surface units on stove top; bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.

Add redfish; cover and cook over medium heat 10 minutes per inch of thickness of fish. Remove fish to a warm serving platter. Serve immediately or refrigerate, and serve chilled.

Created date

February 2010