Adapted from a Rachael Ray recipe 4 servings
Ingredients
4
(6 to 8-ounce) portions halibut fillets Salt and pepper
1-2 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 28 oz. can diced tomatoes with Italian seasonings, well drained
1/4 lemon (optional)
3-4
Tbsp fresh basil, torn or rolled and shredded with your knife, chiffonade
Angel
hair pasta
Olive
oil
butter,
salt
salt
Directions
Start
a pot of water and heat to a boil (for pasta).
Heat
oil in large skillet (one with a top). Add minced shallots and cook 3 minutes.
Add garlic and cook for 1 more minute. Season
fish generously with salt and pepper. Arrange fish in the pan and turn to coat
in oil, leaving it skin side down. Add
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 angel hair
pasta according to box directions for al dente.
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. Drain angel
hair and toss with olive oil, butter, and salt.
Serve immediately.
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