Citrus Poached Seafood


  • 1 large firm fish fillet*, ex: salmon or halibut, skinned & cut into serving size pieces*
  • 6 cups water, or to fill large stainless skillet with 3" liquid
  • 1 cup white wine
  • 1 orange, quartered and juiced
  • 1 lemon, quartered and juiced
  • 1 lime, quartered and juiced
  • 3 tablespoons pickling spice
  • 1 teaspoon salt


  • Place all the court boullion ingredients in a large stainless skillet. Add enough water to give you 3" liquid depth in the skillet (or to cover the depth of the salmon fillets).
  • Bring to a boil and lower flame to simmer about 20 minutes. Add fillets and cook between 4-7 minutes depending on thickness. Do not bring liquid to boil while doing this.
  • Remove the fillets from liquid and place on platter. If you are refrigeratoring the fillets and serving them cold, undercook the fillets. They will continue cooking as you chill them.


  • Serve with a citrus vinaigrette or dill sauce. SOURCE: Apple Charlotte