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Whether it is squid for a chilled salad with herbs, lemon juice, micro greens and olive oil, cod poached in tomatoes, white wine, lemon and garlic, monk fish poached in butter or curry (one of my favorites) or salmon for a healthy salad topper: poached fish will be tender and succulent, and is a wonderful addition to any cooks toolbox. SO...how do you do it? Poaching, in any liquid or fat will always be at a LOW temperature. At about 160 degrees the liquid should be just on the verge of simmering. DO NOT WALK AWAY or multitask as you want to be sure the butter, sauce or poaching liquid does not boil. Fish or seafood will be gently simmered until it is opaque or cooked to the temperature of your liking. After heat is turned off, the fish can sit in its sauce to meld flavors. Give it a try and let us know how you adapted your own recipe!