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Receta Poached Fish With Tomatoes And Purple Basil
by Global Cookbook

Poached Fish With Tomatoes And Purple Basil
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Ingredientes

  • 2 x Halibut, filets, (@ 6oz ea)
  • 5 ounce Butter, unsalted
  • 1 c. Tomatoes, seeded, skinned, minced
  • 1 c. Stock, fish
  • 1 c. Basil, purple, minced
  •     Salt (to taste)
  •     Pepper (to taste)

Direcciones

  1. Remove the skin from the filets. In a saute/fry pan, heat 1 oz of butter, and add in 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 min.
  2. Turn the fish and cook an additional 2 min.
  3. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.
  4. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute/fry pan and bring to a boil over high heat.
  5. Reduce by one-third.
  6. Add in the tomatoes and basil to the reduced liquid, heat through, then add in 4 ounces of butter, salt and pepper, and whisk.
  7. Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.