Poached Halibut with Tomato and Basil (Rachael Ray) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
4 (6 to 8-ounce) portions halibut fillets |
salt and pepper |
1 tablespoon olive oil |
1 clove garlic, crushed |
1 shallot, sliced |
1/2 cup white wine, eyeball it |
1 can diced tomatoes, well drained |
1/4 lemon |
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade |
Directions:
1. Season fish with salt and pepper. In a large skillet add the oil. Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine. Top each fillet of fish with 1/4 of the tomatoes. Place the pan on the stove top and bring the liquid to a boil over medium high heat. Top the pan with a tight fitting lid and reduce heat to moderate. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil. Serve immediately.
|
|