Poached Fish and Grilled Vegetable Salad Recipe

Name: Poached Fish and Grilled Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each whole walleye or yellow pike, cleaned; 3 cups fish stock or water; 3 cups dry white wine; 1 onion, julienne; 4 sprigs of fresh thyme; 2 bay leaves; 4 cloves of fresh garlic; 1 yellow squash, cut 1/2 inch thick lengthwise; 1 zucchini, cut 1/2 inch thick lengthwise; 1 small eggplant, cut 1/2 inch thick lengthwise; 4 roma tomatoes, cut in half; 1/4 cup olive oil; 2 teaspoons minced garlic; 1 cup extra virgin olive oil; 1 tablespoon chopped fresh basil; 2 tablespoons Creole Mustard

Servings: persons

2 each whole walleye or yellow pike, cleaned
3 cups fish stock or water
3 cups dry white wine
1 onion, julienne
4 sprigs of fresh thyme
2 bay leaves
4 cloves of fresh garlic
1 yellow squash, cut 1/2 inch thick lengthwise
1 zucchini, cut 1/2 inch thick lengthwise
1 small eggplant, cut 1/2 inch thick lengthwise
4 roma tomatoes, cut in half
1/4 cup olive oil
2 teaspoons minced garlic
1 cup extra virgin olive oil
1 tablespoon chopped fresh basil
2 tablespoons Creole Mustard

1
Preheat the grill.
2
Season the fish with salt and pepper.
3
In a large saute pan, combine the fish stock, wine, onions, thyme, bay leaves and garlic cloves.
4
Season the liquid with salt and pepper.
5
Bring the liquid up to a simmer.
6
Add the whole fish and poach for about 8 to 12 minutes.
7
After the first 8 minutes, stick a paring knife into the back of the fish and try to gently pull back the flesh from the bone.
8
If the flesh sticks to the bone, poach for a couple of minutes more.
9
Keep testing until the fish is done.
10
Toss the vegetables with the olive oil.
11
Season with salt and pepper.
12
Place the vegetables on the hot grill and cook for about 3-4 minutes on each side.
13
Remove from the heat and julienne the vegetables.
14
Place the tomatoes in a blender and puree with the garlic, extra-virgin olive oil, basil and mustard.
15
Season the sauce with salt and pepper.
16
To assemble, place the julienne vegetables on a large plate.
17
Lay the poached fish on top of the vegetables.
18
Spoon the sauce over the top.
19
Garnish with parsley.

729

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 each whole walleye or yellow pike, cleaned, 3 cups fish stock or water, 3 cups dry white wine, 1 onion, julienne, and more.

Yes, Poached Fish and Grilled Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Poached Fish and Grilled Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions