A recipe for Poached Fish with Tomatoes and Purple Basil. Follow the simple recipe instructions for Poached Fish with Tomatoes and Purple Basil shared by other home cooking experts.
Ingredients
2 ea. Halibut, filets, ( at, 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. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
