Poached White Fish Over Sweet Potatoes, Mushrooms, & Onions (Gluten-free, No Soy/Dairy/Grains)
If you haven't tried poaching fish, you are seriously missing out!! It literally melts in your mouth like fish butter! I prefer a somewhat firm, oily white fish such as this escolar or swordfish because they are easier to handle when cooked; however, you could totally use sea bass, cod, halibut, etc. ... just be very gentle when you remove the fish from the oil so that it does not flake apart.
I like to sous vide the fish in a ZipLock bag with olive oil and salt at 120 F for 30 minutes. However, you could just as easily do this stovetop on medium-low heat... either by submerging the ZipLock bag into a pot of water using the water displacement method or by heating olive oil right in the pot to 120 F and then gently placing the fish into the oil to cook. No matter which method you use, don't forget to give the fish a little sprinkling of salt when you remove it from the oil.
While the fish was poaching, I baked sweet potato rounds brushed with olive oil and salt at 350 F for 20 minutes.
At the same time, I also sauteed some mushrooms and onions in olive oil and balsamic vinegar.
To plate, simply create a base layer with the sweet potatoes followed by the sauteed veggies. (Excuse my fork marks... gotta test for doneness, you know! lol)
Top it all off with the poached fish and a squeeze of fresh lemon juice. Light and hearty at the same time!
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