Poaching fish is my favorite way to cook fillets. The liquid used can be very simple or very complex. Sometimes I will reduce it into a sauce afterward, and sometimes I like to leave it as a thin broth. This recipe is very quick and is perfect for a nice weekday meal or second course in a large dinner party. Always use fresh fish with firm flesh.

I like to buy whole fish and fillet them myself. Then I use the bones and heads to make a quick fish stock. The butcher should be able to cut the fish into fillets for you if that is too much work.

Poached Fish

• 1 1/2 lbs fish fillets, skin still on
• 3 cups fish stock
• 4 garlic cloves sliced into long slivers
• 2 tbsp chopped fresh cilantro
• Salt/pepper
• 1 tbsp olive oil

Season fillets with salt and pepper. In a saute…