Our first thought for this title was Pole to Table but a lover of rhymes I had to go with an alliteration. Plus it describes how our pole caught fish’s tale was cooked, a lovely poach. I don’t believe if I have ever poached fish. Simply, poaching means to gently simmer food in a liquid. It is usually milk, stock or wine and is often used to cook delicate dishes that may otherwise become dry. It was a lovely way to prepare the fish. It was tender, flakey, moist, and poached to perfection, cooking it this way was pure genius. This was my younger brother’s idea and I am giving him all the credit. He invited us over for dinner (a few months ago now) and did most of the cooking himself (we offered a little help with prep work in the kitchen). Plus for a less experienced cook it is always nice to have old pros around for those endless questions one may have.
Recently my brother poached the mahi-mahi in a beautiful poaching liquid of coconut milk, lime, ginger, garlic and chives. It was all served over forbidden rice, with extra ginger, chopped serrano chilies, lime zest, chopped and torn herbs, (chives, cilantro, and basil) to spice up each individual diner’s plate as desired. The whole dish was light, spicy, and satisfying. For those that enjoy fish as much as we do, try it poached!
- 2 limes
- 1-13.5 oz can coconut milk
- 2 serrano peppers thinly sliced
- 1 Tbsp sugar
- 1 lb mahi mahi filets
- 6 cups bok choy torn
- 3 cloves garlic chopped
- 2 Tbsp fresh chives chopped
- fresh ginger minced
- salt to taste
- Prepare fish cutting into desired size filets. Pat dry and season with salt.
- Zest limes, setting zest aside. Juice limes.
- In large skillet over medium heat, combine lime juice, coconut milk, one serrano chili, garlic, ginger to taste, chives and sugar.
- Place fish in coconut milk mixture. Simmer cooking fish covered for about 5 minutes.
- Gently stir in bok choy.
- Cook for approximately 5 minutes more until fish flakes easily with a fork, and bok choy is wilted.
- Ladle fish with cooking liquid into bowl over rice. Top with lime zest and if desired additional ginger, serrano chili, and fresh herbs such as torn basil, cilantro or chives.
|Looking forward to another journey to OBX! ~ Life is Good|