• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Poached Fish with Tomatoes and Purple Basil

  • Recipe Submitted by on

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)


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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