Poaching fish in wine is an easy way to infuse it with subtle flavor. Since some of the seasoning washes off, Kristin Donnelly likes to serve it with a sprinkling of coarse salt. Poaching fish in wine is an easy way to infuse it with subtle flavor.
Jamaicans call this dish "roast fish," even though the seafood actually steams in a foil packet with vegetables. Bradford Thompson follows tradition by serving the fish with a side of "fish tea"—a broth similar to bouillabaisse that's eaten as a kind of sauce.