Help a n00b poach fish in oil

[eg1]

Last friday (it being Lent and all) I tried poaching halibut in olive oil on the stovetop. Unfortunately I got the idea from a magazine article which didn't actually give very clear instructions, so I went on-line and found some contradictory ones, which led to me overcooking the fish ...

In particular it wasn't clear to me whether or not to heat the oil before adding the fish, or bringing the oil up to temperature with the fish already submerged.

I ended up doing the latter until the oil reached about 150 degF, then let the fish poach for 12 minutes. That was obviously too much, so should I just bring the oil to the same temperature and then remove it immediately? Do the same and poach it for about 4 minutes?

Or should I heat the oil first, then add the fish and try some other time?

Anybody ever do this right? I want to try it again two weeks from now, so if you have a good method, please help!

 

[mordecai]

If it's a whole fish, submerge prior to heating and simmer for 5 minutes. if fillets, heat before adding. don't let the liquid boil.

 

[gomestar]



don't let the liquid boil.

the image of adding fish to boiling olive oil =

 

[itsstillmatt]

150 is too high for fish. You basically want to heat the oil to the temperature you want the fish at the end. High end on that is 140, but 125 or so is going to be optimal most of the time. Depends a little on the kind of fish, but assuming you don't do salmon or tuna, 125 is pretty safe. You need to do your best to keep the temp constant while the fish is in there. Have a little extra oil handy to cool it down if it gets too hot. Time is not that important unless the fillet is very thick. Most will cook within 15-20 minutes to a quite satisfactory result. Remember to season after.

Oh, heat the oil to temp, then add fish, then control heat.

 

[mgm9128]

You need a device that will maintain precise temperature control of an oil bath.

 

[mordecai]



the image of adding fish to boiling olive oil =

i guess i was thinking of stock or court bouillon

 

[eg1]



If it's a whole fish, submerge prior to heating and simmer for 5 minutes. if fillets, heat before adding. don't let the liquid boil.

150 is too high for fish. You basically want to heat the oil to the temperature you want the fish at the end. High end on that is 140, but 125 or so is going to be optimal most of the time. Depends a little on the kind of fish, but assuming you don't do salmon or tuna, 125 is pretty safe. You need to do your best to keep the temp constant while the fish is in there. Have a little extra oil handy to cool it down if it gets too hot. Time is not that important unless the fillet is very thick. Most will cook within 15-20 minutes to a quite satisfactory result. Remember to season after.
Oh, heat the oil to temp, then add fish, then control heat.

Many thanks -- fillets, yes. I will try as above this Friday, thanks again!

 

[eg1]

Advice was good and result was much better, thank you again.

I had a little trouble keeping the temperature steady -- probably spent most of the cooking time closer to 120 than 125, but that didn't seem to matter.

Do people re-use the oil? If so, how many times is reasonable?