Do you think fish is boring, tasteless, and unexciting?  I used to think so — but no more. Fish is so healthy I just had to create a way to make it great without making it fattening and unhealthy. The secret is poaching instead of sautéing or frying.  Here is my recipe. Even our teenager loves it!

Dr. Norris Chumley’s Poached Fish

The most delicious fish you have ever had but with almost no fat and what fat there is, is Omega 3, good for the heart and brain. This may also be the easiest recipe ever. Serves 2.

Two fillets of a white fish,OR 1 whole fish with bones, such as Flounder, Perch, Mahi-Mahi or Farmed (U.S.) Tilapia Whatever you like or what is available. Choose a fish that is not endangered, overfished, or is sustainably raised, or safely farm-raised.

1 cube low sodium fish or vegetable bouillon.

1/2 cup water

Place the water and bouillon cube in a sauté pan or skillet with a lid. Bring it to a boil. Crush the bouillon cube and stir it into the hot water.

With a spatula, add the fish slowly so it doesn’t splash into the boiling water. Cover with lid.

Cook about 5 minutes, then gently turn the fish over only one time.  Be careful not to break the meat.

If you have a cooking thermometer, test the temperature of the fish inserting the probe into the biggest, fleshiest part of the fish.  It should reach a minimum of 145 degrees.  If you don’t have a thermometer, separate the flesh of the fish and see that it is totally white and fully cooked through and through.

Remove the fish from the broth.  Serve with a slice of orange or lime, and a sprig of parsley, if you like.

Variations: add some cut-up vegetables to the mix, such as carrots, potato, celery or leeks.  Cook them for 5 minutes before adding the fish.  Also, onion slices, or dried flakes, or garlic makes the dish even more flavorful and interesting.

How do YOU cook fish? We’d love to know.  Tell us below, by posting a comment.

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