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    Poached Fish with Ginger & Basil


    Source of Recipe


    meals.com

    List of Ingredients




    4 Ê garlic cloves, minced
    2 Êtablespoons minced and peeled gingerroot
    1 Êcup chicken stock (low sodium)
    1 Êcup white wine
    1/2 Ê bunch of basil, minced, divided
    20 Êounces firm fish steaks

    Recipe



    In a deep skillet, combine garlic, ginger, stock, wine and half the basil. Bring to a near boil; reduce to a very low simmer. Add fish and cover. Poach for 10 minutes per inch of thickness until fork flaky. Remove fish to a serving platter or individual plates and cover to keep warm.

    Raise heat and cook poaching liquid at a steady, high simmer (do not boil ) until reduced by half. Strain and serve over fish. Garnish with reserved chopped basil.

    Reader's notes: (can use mahi mahi, orange roughy...I doubled the ginger and didn't strain the poaching liquid when I condensed it.)

 

 

 

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