Poached Grouper with Lemon Gel and Basil Aioli
By: Tom Goldsmith
Published: Wednesday, July 30, 2014 - 11:08am

Ingredients




4 grouper fillets, about 6 oz. each
6-8 cups court bouillon
1-2 cups of seafood stock (optional)
Instructions
Prepare the court bouillon by simmering water with a mirepoix of carrots onions and celery along with a coupe of sprigs of fresh thyme for about an hour.
If you have made the court bouillon ahead of time, heat it to a slow simmer.
Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this)
Pour in enough court bouillon to nearly cover the fish
Simmer for about 10 minutes, covered.
Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.

Preparation

1 Prepare the court bouillon by simmering water with a mirepoix of carrots onions and celery along with a coupe of sprigs of fresh thyme for about an hour. 2 If you have made the court bouillon ahead of time, heat it to a slow simmer. 3 Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this) 4 Strain and pour in enough court bouillon to nearly cover the fish 5 Simmer for about 10 minutes, covered. 6 Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.

About

Poached grouper is elegant and very easy to prepare. The flavors are subtle and delicate and the texture is just what you want for a good piece of fish.