Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:

>> Hello All!
>>
>> I came across this idea recently and there seem to be two methods:
>> 1. Deep fry breaded fish for 15 seconds and then hold at
>> about at 115F for 10 minutes in more oil. 2. Place fish in
>> dish on thin lemon slices, pour over olive oil at 310F, cook
>> for 10 minutes in 350F oven.
>>
>> I'm inclined to try the second but I'd be interested in
>> opinions.

> If there's ever a time to saute in salted butter, it's fresh
> fish fillets! Leave drowning in in butter!

That may well be the case but "poaching in oil" is favored by a lot of
fashionable, many-star chefs!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not