Poached Grouper With Lemon Gel And Basil Aioli

1. 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. 2

   If you have made the court bouillon ahead of time, heat it to a slow simmer.

3. 3

   Arrange the fish fillets in a large pan that has a cover (a dutch oven works for this)

4. 4

   Pour in enough court bouillon to nearly cover the fish

5. 5

   Simmer for about 10 minutes, covered.

6. 6

   Check the fish. It should be opaque, tender and flake easily. Be careful not to overcook.

* Per serving · 4 servings · Values may vary.

No additional tips available.