Poached Fish with Tomatoes And Purple Basil
Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.
filets, 6oz ea
purple, fresh, chopped, or green
seeded, skinned, chopped
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, and let the pan sit for a minute.
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 butter, salt and pepper, and whisk.
Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.