Wednesday, March 27, 2013

Poached Halibut with Tomato and Basil

Poached Halibut with Tomato and Basil
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
 

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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