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Poached Fish with Tomatoes and Purple Basil

2 Halibut, filets, - ( 6oz ea)
5 oz Butter, unsalted
1 c Tomatoes, seeded, - skinned, chopped
1 c Stock, fish
1 c Basil, purple, chopped
Salt (to taste)
Pepper (to taste)


Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then 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, remove the parchment paper, and let the pan sit for a minute.

Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third.

Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.


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