Cold Smoked BC Sablefish Poached in Milk and Honey

Ingredients:

• 1 lb Cold Smoked Sablefish Fillet
• 1 cup Milk
• 1 Tbsp liquid Honey
• 1 tsp Garlic Powder
• ½ tsp Sea Salt
• Fresh Parsley - chopped

Directions:

1. Heat milk gently in a medium saucepan - do not bring to a boil.
2. Add liquid honey and mix until completely dissolved.
3. Stir in garlic powder and sea salt and reduce heat to low.
4. Cut the cold smoked sablefish into portion sized pieces, and gently place into the liquid.  Cover the pot with a well fitted lid.
5. Poach the fillets for about 15 minutes, until flesh flakes easily.
6. Serve each fillet on a bed of rice, pour remaining liquid over top, and garnish with the chopped parsley.