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Poached Fish with Tomatoes And Purple Basil

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Summer is about fishing, so why not enjoy a meal full of new flavors! Can be served with potatoes or rice.













Trans-fat Free, Low Carb


2 each halibut
filets, 6oz ea
1 cup fish stock
¼ cup basil
purple, fresh, chopped, or green
4 tablespoons butter
1 x salt
to taste
1 x black pepper
to taste
1 cup tomatoes
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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 240g (8.5 oz)
Amount per Serving
Calories 23690% of calories from fat
 % Daily Value *
Total Fat 24g 36%
Saturated Fat 15g 73%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 554mg 23%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 29% Vitamin C 19%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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