Poached Fish with Tomatoes and Purple Basil

Ingredients

Directions

Remove the skin from the filets.

In a sauté pan, melt 1 ounce of butter, and add the fish.

Cover the fish with fish stock and adjust the seasoning.

Cover with buttered parchment paper, (buttered side down)

then bring to a boil and simmer for about 2 minutes.

Turn the fish and cook an additional 2 minutes.

Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.

Remove the fish from the pan and drain on a napkin.

Pass the fish stock through a strainer to another sauté pan and bring to a boil over high heat.

Reduce by one-third.

Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.