Poached Fish with Tomatoes & Basil
Fish is poached in tomato and basil sauce reduction, light yet tasty.
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
halibut
filets, |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
tomatoes
chopped |
|
| 1 | cup |
stock
|
|
| ½ | cup |
basil
freshly chopped, green or purple |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
halibut
filets, |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 237 | ml |
tomatoes
chopped |
|
| 237 | ml |
stock
|
|
| 118 | ml |
basil
freshly chopped, green or purple |
*
|
Directions
Remove the skin from the filets.
In a sauté pan, melt 1 tablespoon of butter, and add the fish.
Cover the fish with fish stock and adjust the seasoning.
Cover, 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 fish from the pan and drain on a napkin.
Bring the sauce to a boil over high heat.
Reduce by one-third.
Add the tomatoes and basil to the reduced liquid, heat through, then add remaining tablespoon 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.
