Poached Halibut with Basil & Tomato
Source of Recipe
adapted from recipe from Rachel Ray
List of Ingredients
4 (6 to 8-ounce) portions halibut fillets
pepper
1 tablespoon olive oil (or use nonstick cooking spray)
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade Recipe
Season fish with pepper. In a large skillet add the oil (may wish to use nonstick cooking spray instead). Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.
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