Tuesday, April 12, 2011

Poached Snapper and Sauteed Vegetables with Balsamic Reduction

I've been on a poaching kick lately. It's a super healthy and quick way to cook lean proteins. Last night, I decided to poach snapper. It cooked very quickly and easily. It was an easy fish to start with, because it becomes light and flaky when it is done cooking. I served it with sauteed vegetables in a balsamic reduction and a cucumber salad. The salad was made of sliced cucumbers, lemon juice, oregano, and olive oil. The tartness of the lemon juice helped cut the sweetness of the balsamic reduction. It was a very balanced plate of food. Sorry the pics are not so great- we were hungry and couldn't wait to start eating!

Poached Snapper
1 Tbsp whole peppercorns
1/2 c. white wine
1 Tbsp dried oregano
3 garlic cloves, whole
1 bay leaf
2 Snapper fillets

Fill a pan with about an 1 1/2" of water. Add wine, oregano, bay leaf and garlic. Bring water to a boil, then reduce to a small simmer. Place fish into pan and cover. Poach fish until it is cooked all the way through, about 8-10 minutes, depending on the size of your fillets. Remove from poaching liquid and dress with fresh lemon or a drizzle of olive oil.

You could also use chicken in the place of fish for this recipe. I often poach chicken this way, let it cool, then use it on salads for lunch. Quite yummy! The poaching liquid is mild so you can add bolder flavors if you'd like.

Sauteed Vegetables in a Balsamic Reduction
1 head of broccoli
1.5 lbs of green beans, trimmed
2 cloves garlic
1 onion, finely chopped
2 tsp. olive oil
1/2 c.balsamic vinegar

Fill a pot with 1-2" of water and bring to a boil. Add veggies and steam until mostly cooked. In a small saucepan, bring the balsamic vinegar to a boil, then reduce to a simmer. Try to use the best balsamic vinegar you have. Reducing the vinegar concentrates the flavor, so be sure it is something you really like! I use a balsamic that has been aged 30 years (birthday present from my friend Lauren-yes we buy each other food items for presents!). You can find good vinegars at most specialty markets. Meanwhile, heat olive oil in a saute pan. Add onions and cook until they brown. Add garlic and stir for about 30 seconds. Add steamed veggies. Toss to coat the veggies and the onion mixture. Add balsamic glaze. Yummy!!

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