Truro Poached Fish

• 2 lbs white fish (halibut, striped bass, cod) cut into 6 oz pieces
• 1 cup evoo
• kosher salt & pepper
• half lb artichokes (frozen or canned) dried & cut in strips
• 2 cloves of garlic minced
• 1 TB cornstarch
• half onion
• 6 oz cherry tomatoes
• 4 tsp sherry vinegar
• 1 TB tomato paste
• 1 TB chopped basil

1. Lightly salt fish fillets and let sit for 20 minutes
2. Preheat oven to 250 degrees
3. Heat large skillet on medium high with half C of evoo
4. Coat artichokes with cornstarch and saute in skillet til crispy and add garlic for last minute
5. Strain liquid and dry artichokes on paper towels
6. Add strained liquid back to skillet and add remaining evoo, heat oil to 180 degrees, add onion and fish fillets, cover and cook in oven for 15 minutes, flip fish and cook for another 10 minutes
7. In blender add half C of poaching liquid, tomatoes, vinegar, tomato paste and basil and blend. Strain liquid and serve over fish and warmed artichokes. Garnish with some sliced tomatoes.

white fish, evoo, kosher salt, artichokes, garlic, tb, onion, tomatoes, sherry vinegar, tomato paste, tb

Taken from www.epicurious.com/recipes/member/views/truro-poached-fish-52115281 (may not work)