Poached Whitefish in Butter and White Wine (A.K.A. "Boyled Trout")

Poached Whitefish in Butter & White Wine Sauce (A.K.A. "Boiled Trout")

Simple can be deceivingly delicious, and this dish is proof of that. 7 ingredients is all it takes to make what is probably the best poached whitefish you'll ever try. A sure hit with anyone who loves seafood.
Course Main
Cuisine American
Keyword Fish, Ginger, Historical Recipes, Rosemary, Seafood, Wine
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 servings
Calories 685kcal
Author Jerry


  • 2 whitefish fillets about 1/3 pound Any whitefish will do, including cod, swai, tilapia, trout, milkfish, etc.
  • 1/2 of a baguette or other crusty loaf of bread cut into 1/2 inch rounds.
  • 1 Tablespoon butter for toasting bread
  • 1/2 cup butter for sauce
  • 1 cup white wine
  • 1 2-inch knob of ginger peeled and sliced or grated.
  • 2-4 sprigs fresh rosemary
  • Salt to taste


  • Instructions
  • Slice bread into rounds. Butter liberally and toast in a heavy skillet over medium heat until well browned on both sides. Set aside.
  • Cut whitefish into approximately 1-inch pieces.
  • Melt butter in the same skillet used for the toast. Add white wine, rosemary and ginger. Bring to a boil. season to taste with salt.
  • Remove ginger (if sliced) and rosemary. Remove from heat and baste the fish with the sauce until just cooked through. (About 2 minutes.)
  • Lay a few rounds of toast in the bottom of a bowl. Spoon over a generous amount of fish and sauce. Garnish with fresh rosemary if desired. Serve immediately.
  • Share and Enjoy!


Cooking times for the fish will vary depending on the thickness of your whitefish fillets. Just baste gently until the fish is opaque. If necessary, return the pan to low heat while you baste your fish, but take care not to boil it.