Poached Halibut with Tomato and Basil
Poached Halibut with Tomato and Basil is a main course that serves 4. One portion of this dish contains approximately 34g of protein, 6g of fat, and a total of 270 calories. For $6.44 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have shallot, garlic, halibut fillets, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Poached Halibut with Provencal Vegetables and Basil Oil, Halibut with Basil Tomato Sauce, and Halibut with Tomato-Basil Sauce are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 can diced tomatoes, well drained
1 clove garlic, crushed
4 (6 to 8-ounce) servings halibut fillets
1/4 lemon
1 tablespoon olive oil
20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade
Salt and pepper
1 shallot, sliced
1/2 cup white wine, eyeball it
Equipment:
frying pan
stove
spatula
Cooking instruction summary:
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.
Step by step:
1. 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.
2. 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.
3. Serve immediately.
Nutrition Information:
covered percent of daily need
