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.
Yield
2 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
halibut
filets, 6oz ea |
*
|
|
| 1 | cup |
fish stock
|
|
| ¼ | cup |
basil
purple, fresh, chopped, or green |
*
|
| 4 | tablespoons |
butter
|
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
| 1 | cup |
tomatoes
seeded, skinned, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
halibut
filets, 6oz ea |
*
|
| 237 | ml |
fish stock
|
|
| 59 | ml |
basil
purple, fresh, chopped, or green |
*
|
| 6E+1 | ml |
butter
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 237 | ml |
tomatoes
seeded, skinned, chopped |
|
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, 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.
