Poached Halibut with Tomato and Basil
by Rachael Ray | on 09/07/07
Ingredients
- 4 (6 to 8-ounce) portions halibut fillets
- Salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1 shallot, sliced
- 1/2 cup white wine, eyeball it
- 1 can diced tomatoes, well drained
- 1/4 lemon
- 20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade
Serves 4
Preparation
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.
