Oil Poached Fish & Avocado Salsa

Oil Poached Fish & Avocado Salsa

Poaching is a lovely method for preparing fish because it leaves the flesh so light, moist and pliable yet not a bit oily; this Oil Poached Fish & Avocado Salsa will make you a proselyte surely. Even notoriously dry after cooking varieties such as swordfish, salmon and tuna will be rejuvenated after an avocado oil bath. Depending on what type of fish you choose, this dish is an Omega 3 mega-meal. I like packing in this particular fatty acid because it helps elevate our moods and staves off depression.

Avocado Oil Poached Fish

  • 2 large pieces Wild Caught Ahi Tuna or Mahi Mahi
  • 2 1/2-3 Cups Organic Avocado Oil (you can also use Olive Oil or Toasted Sesame Oil or a combination of all three)
  • 2 Tablespoons Fish Sauce
  • 11/2 Tablespoons Organic Tamari Sauce
  • 1 sliced Clove Garlic
  • 1 chopped Green Onion
  • 1 Tablespoon chopped Italian Parsley
  • 1 teaspoon Organic Ginger Root
  • 1 teaspoon Organic Turmeric Root
  • 1 teaspoon Organic Lime Juice
  • 1 Dash Shichimi Togarashi
  • 1 large Avocado
  • 1 small Cucumber
  • 1/2 Tomato
  • 1/4 Red Onion

Preheat oven to 200 degrees. Place thawed fish into a baking dish. Add oil ensuring that the fish is completely submerged under the oil. Add all additional ingredients except the avocado, cucumber, tomato and onion. Cook fish for 30 minutes. Remove from oven and immediately remove the fish from the oil bath. Chop the remaining vegetables, salt to taste and serve on top of fish. Oil Poached Fish & Avocado Salsa serves 2 to 4 people and goes well with Cilantro Quinoa.

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