🔕 🔔

My Basket ()

All questions

A question about a recipe: Tilapia Poached in Olive Oil with Thyme and Garlic

1de8cf6a 066d 41c7 b6f8 8dd46a05cb4a  2014 0121 clara tilapia poached in olive oil 001

I have a question about the recipe "Tilapia Poached in Olive Oil with Thyme and Garlic" from Merrill Stubbs. How much of the oil do you think the fish absorbs? Does it become quite heavy and calorific?

asked by lloreen almost 3 years ago
2 answers 565 views
F45cdab9 17a7 4d89 89c2 baab65ec32b9  brag butterfblogo
added almost 3 years ago

I wouldn't be too worried about the absorption, since the fish is in the oil only 20 minutes. It takes a marinade 12 hours to sink 1 cm into fish or meat. The main thing will be the oil on the surface once you take the fish out of the oil. To save on oil, you can also put the fillets into individual freezer bags with only a few spoonfuls of oil and seasoning, push the air out of them and seal them tightly, and then put the bags into just simmering water. This way, the fisch will also be surrounded and hence poached in oil, but you can control the amount you add beforehand.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

It's been noted in previous threads by others that the absorption is minima. I have a hard time believing that, but have no science guiding my skepticism.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.