Poached Fish with Tomatoes and Basil
Fish is poached in tomato and basil sauce reduction, light yet tasty.
freshly chopped, green or purple
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.