Poached Halibut With Tomato And Basil

Recipe Ingredients

4		Portions halibut fillets - (6 to 8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1		Garlic clove - crushed
1		Shallot - sliced
1/2 cup	118ml	White wine
1		Diced tomatoes - well drained
1/4		Lemon
20		Leaves fresh basil - torn, or
		Rolled and cut chiffonade

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C67) - from the TV FOOD NETWORK

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