Poaching seafood and more

Who poaches anymore? This forgotten cooking method is a healthy way to cook seafood, imparting wonderful flavor and moisture from the surrounding liquid.

According to Allrecipes, here's how to poach fish:

• Lay fish flat in pan
• Pour in enough liquid (court bouillon or veggie/chicken broth) to barely cover fish
• Bring liquid to a simmer and keep it there
  
• Liquid should shimmer, not bubble -- ideal poaching temp is 165-180 degrees F

Don't miss Allrecipes suggestions on how to grill, steam, broil or bake fish, too.

After returning from our family's canoe trip to Minnesota, I'm into fish. Check out our vacation fishing gallery of pics -- we landed a large walleye -- look at those teeth -- and a few smallmouth bass in just a few hours on the water! I wish we would have thought of poaching the fish instead of lightly pan-frying, but at least we were blowing through major calories canoeing, hiking and swimming.