Poached Halibut With Tomato And Basil

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 (6 -8 ounce) halibut fillets
• salt and pepper
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 1 shallot, sliced
• 1/2 cup 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

Recipe

• 1 season fish with salt and pepper.
• 2 in a large skillet add the oil.
• 3 arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
• 4 top each fillet of fish with 1/4 of the tomatoes.
• 5 place the pan on the stove top and bring the liquid to a boil over medium high heat.
• 6 top the pan with a tight fitting lid and reduce heat to moderate.
• 7 cook fish 8 to 10 minutes until opaque and flaky, but not dry.
• 8 carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
• 9 spoon pan juices over the fish.
• 10 squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
• 11 serve immediately.