Poached Halibut With Tomato and Basil

Recipe by Chef Lirpakay
READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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