Recipe by Chef Lirpakay
A great fish dish that is also low carb and healthy. Courtesy Rachael Ray. The Mediterranean Succotash recipe I've posted is made to go with this.
Top Review by Meekocu2
Have made this many times before, but just now getting around to reviewing it both here (to also add photo) and at Food Network. Very fresh tasting. Light. Served with a side of Jasmine rice and a salad. Had some cherry tomatoes I needed to use up so I cooked them down in a bit of olive oil, salt and pepper to use instead of canned and 3 cloves of garlic instead of one, (our taste). Loved the addition of the fresh basil on top at the end as a finishing. Used Tilapia as it what was on sale this week. Will be definitely making it again!
- 4 (6 -8 ounce) halibut fillets
- salt and pepper
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 1 shallot, sliced
- 1⁄2 cup white wine, eyeball it
- 1 (15 ounce) can diced tomatoes, well drained
- 1⁄4 lemon
- 20 leaves fresh basil, torn, rolled and shredded with your knife, chiffonade
Directions See How It's Made
- 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.