Poaching is a great way to lock-in flavors for any delicate fish. In this episode, Jeff Murphy simmers mahi filets in olive oil until juicy and tender. Chickpea salad and grilled asparagus accompany this yummy fish.
Poached Mahi and Chickpea Salad
By Jeff Murphy
Serves 2
Cook Time: 20 minutes
For Olive Poached Mahi
• ½ to ¾ pound of really fresh fish fillets cut into ½ inch slices. Season liberally with salt and pepper on both sides
• 2 to 3 cups extra virgin olive oil
• 2 cloves
• 2 cloves of garlic
• Pinch of saffron
• 2 bay leaves
• 1 star anise
• 6 black peppercorns
• Olives and grilled asparagus (optional)
For Garbanzo Salad
• 1 15 oz can of garbanzo-drained and rinsed
• Pinch of salt and black pepper
• ½ tsp finely chopped fresh rosemary
• 1 ½ tsp good fruity olive oil
• 1 tsp Fresh squeezed lemon juice
• ¼ cup grated Cotija or Parmesan cheese
Fill a straight-sided pan with enough extra virgin olive oil to cover the width of the fish fillets. Heat oil to 140 degrees F. Slip fillets into oil and cook for about five minutes or until fish has changed color slightly and is firmer to the touch. If you have bigger fillets use 8 to 10 minutes per inch of thickness to approximate cooking time. If oil is not a poaching option feel free to use a combination of water, wine and stock.
The fillets should be moist and silky in texture and not mushy or hard. Place fillets on a serving platter or plate. Drizzle with lemon juice, olive oil and some zest of a lemon or lime.
Toss all garbanzo salad ingredients and serve as a side dish.
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