There are 2 things I poach frequently: chicken breasts and salmon. Aside from the health/diet factor of reduced fat, I like that both retain moisture and are cooked in a really short time. My general poaching liquid may include any or all of the following: chicken broth, wine, water, olive oil, lemon, garlic and seasonings.
Because I was headed toward a Mexican dinner, I got the idea to steep it in Azteca Fire tea mix. (It seemed like the appropriate blend for Mexican.)
‘Truth in disclosure’ would have me fess up. Tea-poaching added nothing to the ultimate taste. It didn’t hurt; it didn’t help. Perhaps I had the tea for too long. Perhaps it was misguided idea. But I still recommend the salmon tacos + fixings.
Method: Bring tea to a boil, add fish and shut off heat. After a few minutes take out fish, remove skin and flake fish.
Cole Slaw: Grated cabbage, carrots, a few sprigs of cilantro tossed with a dressing of fresh lime juice whisked with honey, chipolte powder and a drizzle of olive oil. Salt + pepper to taste.
Finishing touch: Dab of sour cream and drizzle of hot sauce.