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Poached Redfish

Yield 8 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes