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.
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
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.