Poached Grouper with Lemon Gel and Basil Aioli

Foodista
Poached Grouper with Lemon Gel and Basil Aioli
3
65

Ingredients

  • 4 grouper fillets (about 6 oz. each)
  • 8 cups bouillon (court)
  • 2 cups seafood stock (optional)

Directions

  1. Prepare the court bouillon by simmering water with a mirepoix of carrots onions and celery along with a coupe of sprigs of fresh thyme for about an hour.
  2. If you have made the court bouillon ahead of time, heat it to a slow simmer.
  3. Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this)
  4. Pour in enough court bouillon to nearly cover the fish
  5. Simmer for about 10 minutes, covered.
  6. Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.
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