Cooking Your Catch: Poaching

The third article of our Cooking Your Catch series is dedicated to poaching your catch.

Poaching is one of the easiest ways to prepare fish.  Any type of liquid from dry red and white wines to water or milk may be used.  Use the stove, oven or microwave oven.  Remember not to overcook the fish.  It’s done if it flakes easily when tested with a fork.  Use in appetizers, salads, soups, casseroles or as is with lemon juice or a sauce.


approximately 3-4 pounds dressed fish; 1/2 cup dry wine; 1 medium onion, sliced; 1 bay leaf, crushed; juice of 1/2 lemon; Seasoned Salt; Lemon Pepper.

Cut a piece of wide, heavy duty aluminum foil large enough to wrap fish.  Brush foil with oil and place fish on foil.  Make a pouch around fish and pour wine over fish  Place onion and bay leaf over fish.  Sprinkle with lemon juice, seasoned salt and lemon pepper.  Seal fish tightly in foil.  Place on large shallow pan.  Bake at 350° F., allowing about 12-15 minutes per pound of fish.  Fish should be cooked until it flakes easily when tested with a fork.  Remove fish from foil.  Remove skin and bones from fish while still hot.


3-5 medium dressed fish or 6-8 medium fillets or steaks; 1 cup dry liquid (dry wine or water); 1 medium onion, cut in half; 1 medium green pepper, sliced; Seasoned Salt.

Place fish in well-greased fry pan or electric skillet.  Add remaining ingredients, cover and simmer for 5-10 minutes or until fish flakes easily when tested with a fork.  Remove fish from pan.  Remove the skin and bones while the fish is still hot.  Save liquid for soups or sauces.


3-4 medium dressed fish or 3-5 medium dressed fillets or steaks; 3 tablespoons lemon juice; 1/4 teaspoon dill weed.

Place fish is well-greased baking dish.  Sprinkle lemon juice and dill weed over fish.  Cook fish uncovered 4 minutes.  Turn fish and cook covered 3 more minutes.  Let stand 2 minutes.  Remove fish from baking dish and serve.