Side Pannel
Poached Fish with Tomatoes and Purple Basil
Poached Fish with Tomatoes and Purple Basil
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 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)
Directions
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.
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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