Poached Halibut With Tomato and Basil Recipe #159792
A great fish dish that is also low carb and healthy. Courtesy Rachael Ray. The Mediterranean Succotash recipe I've posted is made to go with this.
15 min | 5 min prep
SERVES 4
- 4 (6-8 ounce) halibut fillets
- salt and pepper
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 shallot, sliced
- 1/2 cup white wine, eyeball it
- 1 (15 ounce) can diced tomatoes, well drained
- 1/4 lemon
- 20 leaves fresh basil, torn, rolled and shredded with your knife, 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.
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5 stars