Everyday recipes for the paleo autoimmune protocol

Jackie’s Cider-Poached Fish

Jackie’s Cider-Poached Fish

Last week my friend Jackie had me over for dinner, and she made me this cider-poached white fish.  It was so tasty that I made it for myself again a few days later.  With Jackie’s blessing, I’m happy to be sharing it with you!

I’m always impressed by people who can do nice things with white fish.  Over the years I’ve had a lot of white fish, and some of it can be quite bland, or quite dry, or both at the same time.  This recipe is magical: poaching the fish in apple cider gives it a bright, warm, delicate flavor that compliments the texture of the fish perfectly.  This cooking method keeps moisture in the fish, and the result is so wonderful.  Also, this recipe only uses three ingredients (well, five if you count the oil and salt, but who’s counting anyway?) and it comes together in under a half hour.  Speedy and delicious??  I’m in!

It’s so lovely to be cooked for by other people.  Being cooked for by friends really inspires me, and is also such a nice change.  If you’re anything like me, you’re probably thinking about food all the time, and constantly calculating what your next meal will be.  I love it when somebody that I trust offers to cook for me!  It lets me take a break from the constant food planning.  If you’d like to be cooked for, but aren’t sure how to help your friends and family do this for you, you can check out my post How to Be a Guest on AIP for some ideas on how to communicate your restrictions and needs. 


Jackie's Cider-Poached Fish
  1. 1 lb white fish
  2. 1 small onion
  3. 1 cup sparkling apple cider
  4. 1 tbsp olive oil
  5. salt
  1. Preheat the oven to 400°.
  2. Dice the onion and sautée it with the olive oil in a cast iron pan until translucent.
  3. Salt both sides of each piece of fish and lay them on top of the onions. Pour the cider over the fish and bring it to a boil on the stove. Spoon some cider and onions over the fish if it is not submerged in cider. Once the liquid boils, move the whole pan into the hot oven and cook until the fish flakes easily with a fork, about 10 minutes (depending on the thickness of your fish pieces)
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