Bluefish With Scallion And Cherry Tomatoes
|Olive oil||1 Teaspoon|
|Scallions||8 , chopped|
|Bluefish fillet||3⁄4 Pound|
|Chicken stock/Sausalito fish stock||1⁄4 Cup (4 tbs)|
|Watercress||1 Tablespoon (For Garnish)|
Place the oil in a medium-size skillet, set over low heat, add the scallions, and cook just until translucent.
Place the bluefish on top of the scallions, add the stock and thyme, and cover.
Poach the bluefish over low heat until it is nearly cooked throughout, about 15 minutes.
Add the cherry tomatoes during the final 1 to 2 minutes of poaching.