- Rinse fish steaks and pat dry with paper towels.
- Place fish in saucepan just the size to hold them. Add enough poaching liquid to barely cover fish.
Add enough liquid to just barely cover the fish.
- Bring liquid to a simmer over medium heat. (Do not boil. This will cause fish to break apart.) Adjust heat, if necessary, to keep liquid at a simmer.
- Simmer 10 minutes or until center is opaque and fish flakes easily when tested with fork.
- Remove fish with slotted spatula.
- Remove skin and bones from fish with paring knife.
Before serving, remove the skin and bones.
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