Ingredients
- 1/2 cup dry white wine
- 1/2 medium onion sliced
- 2 cloves garlic crushed
- 1/2 lemon sliced
- 1/2 teaspoon sea salt
- 4 fillets of your preferred fish
Instructions
- Combine white wine, onion slices, crushed garlic, lemon slices, and sea salt in a large skillet with high sides. Add enough water to rise 2 inches above the bottom of the pot. Heat on medium until the water reaches 140 degrees Fahrenheit (it should be steaming with a slight movement). Reduce heat to maintain temperature.
- Place the fish fillets in the skillet, ensuring the water temperature remains steady at 140 degrees Fahrenheit (otherwise you risk overcooking the fish).
- Poach the fish until it reaches an internal temperature of 145 degrees Fahrenheit. It typically takes about 10 minutes, depending on thickness. It is ready when the fish flakes with a fork.
- Using a slotted spatula, carefully lift the fish from the poaching liquid and serve immediately.
