John says this post is suitable for Halloween because it’s scary. (What, may I ask, is so scary about poached fish?)
How do you poach a fish anyway?
Well, you can catch it out of season, or without a fishing license. (That could be scary if you consider the fine.) Or, as Julia Child and other food aficionados tell us, you can simply cook a legal fish in simmering savory liquid.
Like dishwater.
We did this about 10 years ago when the kids were little and our family caught a bunch of trout up in the Sierras. After we had fried and baked and barbecued fish, we came up with the idea of poaching some of our catch – in the dishwasher. You know how that hot steam pours out when you open the dishwasher mid-cycle? Steam hot enough to… poach a trout!
John was not a fan back then and he was not a fan a few days ago when we revisited the idea. But he was a good sport and he had a “nice steak” as a side dish.
He did try a bite of my poached fish and I had a bite of his steak.
Dishwasher Poached Fish
1 or 2 pieces of fish. This time I used whitefish fillets.
2 tbsp olive oil
2 cloves garlic, minced
2 sliced jalapeños
1 lime, thinly sliced
Old BaySeasoning
Aluminum foil
Wash the fish and pat it dry.
Place it on a sheet of aluminum foil
Drizzle with olive oil
Sprinkle with Old Bayand garlic
Arrange jalapeños and lime slices on top of fish
Fold foil closed to make a packet. Fold several times to seal it well.
Place fold down on another sheet of foils and repeat the wrapping.
Place on dishwasher rack.
Run on the hot cycle for whatever setting is the equivalent of about half an hour.
Serve with a nice baked potato and vegetable…and possibly a steak for the chickens in the family.
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Welcome! My name is Andrena Paladini and this is a blog about family and love and faith and fun. I call it Paladini Potpie because a potpie is like an adventure in a crust. You never know what might come up, but it’s always going to be good!
Think of the best potpie you’ve ever eaten…hot flaky crust holding a rich savory sauce and all kinds of pieces of meat and vegetables…and who knows what?
As a family, we’ve chosen to live within the parameters of God’s love and protection. This is the crust of our Paladini Potpie. The crust never changes. Within this crust, the savory sauce of family love binds it all together. That is also fairly constant. But beyond the crust and the sauce we can add just about anything!
Good ideas come our way and we’ve adopted and adapted them to add to what John calls our treasure box of memories. These stories and ideas from John’s treasure box of memories are the ingredients I’m putting into our Paladini Potpie.
(Okay, so this ridiculous mixing of metaphors about treasure boxes and potpies is exactly what I’m talking about. Silly and ungrammatically correct. But both illustrations work… so we’ll mix them together and it’ll be just fine!)
John and I have been married for 30 years. Our children have wonderfully doubled in number since David married Amanda, Monica married Dan, and Matthew married Sarah.
And the newest little treats that have been added to our potpie are six adorable grandchildren - Ethan, Angelina, Nathan, Audrey, Maleia and Caleb!
I hope you’ll subscribe to my Paladini Potpie blog, and keep up with all the fun new ingredients I add. Hopefully you’ll enjoy our stories and ideas, and find something you’ll want to put into your own potpie! Bon appétit!
Paladini Potpie 
October 31, 2011 at 6:02 pm
The dishwasher is also great way to cook potatoes and eggs if you have to make potato salad for a large crowd. You don’t even need to wash the potatoes!
October 31, 2011 at 7:18 pm
I’m with John. Fire up the grill and throw me a steak!
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