In article >,
Jerry Avins > wrote:

> Katra wrote:
>
> > In article > ,
> > Reg > wrote:
> >
> >
> >>alzelt wrote:
> >>
> >>
> >>>
> >>>>Louis Cohen wrote:
> >>>>
> >>>>
> >>>>>I've had poached fish a few times. I think the texture is completely
> >>>>>uninteresting and the flavor is bland. I much prefer fish grilled,
> >>>>>sauted,
> >>>>>broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
> >>>>>sushi bar.
> >>
> >>>The same is said for poaching fish. Poaching is actually the best
> >>>vehicle to showcase sauces that are served with the fish. If you make a
> >>>special sauce, grilling or baking may not show off the sauce in its best
> >>>light.
> >>
> >>Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
> >>I tend to agree with Louis here.
> >
> >
> > While for most fish, I agree also, but with some fish it does not matter
> > how it's cooked, it's still going to be bland. <G> Whiting is one, and
> > flounder is another IMHO. I like to poach both of those and serve with
> > copious sauces, or just use them for chowder.
> >
> > K.
>
> Flounder is great cooked right in a tomato sauce in the oven. You can
> call it as poaching, baking, or something else; no one ever told me.

I'd probably call it "braising". ;-)
Sounds good. I'll have to try that.
Tomato sauces do go well with some of the milder fish.

>
> I set fillets in a baking dish or, for individual portions, in au gratin
> dishes. A layer of sauce on the bottom, the fish, and sauce to cover.
> Depending on the rest of the meal, various toppings. My favorite is a
> bland cheese; pieces of mozzarella make flounder Parmesan. Ziti in the
> side with a little more of the same sauce -- there will be sauce to
> spare from the fish -- and a salad make a quick and tasty supper.
>
> Jerry

What? No lemon or dill? <G>

Personally, I like to bake fish a lot.
I'll sprinkle the inside of the fish liberally with lemom pepper (salt
free) and stuff it with thinly sliced lemons and chopped fresh dill, and
add some butter, then top the fish with the same. Wrap the whole mess in
foil and bake.

Salmon is especially good this way! Take the drippings with the dill,
lemon, butter and fish juice and reduce slightly in a skillet and add
your choice of thickeners to make a sauce for the fish. I add some
additional minced dill to this.

K.

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