michael s
(Michael S)
#1
I’ve always grilled or broiled my catch, even when catching it meant
snagging a fillet out of the ice at my fish market. Then a nutritionist/chef
friend of mine turned me on to a wonderfully simple way of cooking my
favorite salmon (or bass, cod, or halibut) without adding fat: poaching.
And the blessing of poaching is that it’s almost impossible to overcook
the fish. How to do it:
1. FILL A SAUTÉ PAN with about an inch of water; toss in a few cloves of
garlic, about 20 peppercorns, some parsley sprigs, a bay leaf, and maybe
a cut-up carrot or two.
2. COVER THE SAUCEPAN and allow the mixture to come to a boil. Turn
down the heat to low. No more boiling. Let the poaching liquid simmer
for about 15 minutes so the spices infuse the water. Then, using a
slotted spatula, place the fish fillets into the broth bath. Cover for about
5 minutes (longer for thicker fillets).
3. REMOVE THE FISH from the liquid and top with just a bit of extra-virgin
olive oil, a squeeze of lemon, kosher salt, and a few drained capers.
Nothing more. Poaching is the healthiest form of fish cooking because
the flavor of the fish is not overwhelmed by sauces or marinades.
Master stir-frying.
Here’s what I love about stir-frying: easy cleanup. You’ve got one pot.
The entire meal goes from wok to plate. Another plus: It’s low-fat
cooking at its fastest, especially if you buy precut vegetables and
protein. Sometimes, when I’m crunched, I hit the salad bar at the deli to
pick a container of cut, ready-to-go vegetables—including a tong’s
worth of those Chinese baby corns. Then it’s just a matter of choosing
protein and turning up the heat. Wok this way...
1. START WITH HIGH HEAT and add just enough olive or canola oil to coat
the wok, about 2 tablespoons. When the oil is hot (but not smoking
hot), add the chopped protein and cook it until it changes color, mixing
