Poached Fish with Ginger and Lemon Thyme

Preparation info
  • Serves


    • Difficulty


Appears in
Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

By John Martin Taylor

Published 1997

  • About

This recipe varies little from one that appeared in Martha Washington’s Booke of Cookery, annotated by the culinary historian Karen Hess. You can use any fish you like; just don’t overcook it or let the liquid boil. I like to use sea trout (the southern form of weakfish), as we did here; the skin is thin and delicious. Buy whole fish, have the fishmonger fillet them for you, then bring the head and backbone home to make a stock to flavor the dish. Simply place the head and bones (wit