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Poached Halibut With Tomato And Basil

4 portions halibut fillets - (6 to 8 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
1 tablespoon olive oil
1 garlic clove -- crushed
1 shallot -- sliced
1/2 cup white wine
1 can diced tomatoes -- well drained
1/4 lemon
20 leaves fresh basil -- torn, or rolled and cut chiffonade

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.

This recipe yields 4 servings.




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