Poached fish with tomatoes and purple basil Recipe

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Poached fish with tomatoes and purple basil

Artist:	_	Yield:	2
Categories:	Fish, Poached, Seafood, Tomatoes, Vegetables	Rating:	0
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Ingredients:

2	each	Halibut, filets
		-- (@ 6oz ea)
5	oz	Butter, unsalted
1	cup	Tomatoes, seeded
		-- skinned, chopped
1	cup	Stock, fish
1	cup	Basil, purple, chopped
		Salt (to taste)
		Pepper (to taste)

Procedures:

1	Remove the skin from the filets.
2	In a saute pan, melt 1 ounce of butter, and add the fish.
3	Cover the fish with fish stock and adjust the seasoning.
4	Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes.
5	Turn the fish and cook an additional 2 minutes.
6	Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.
7	Remove the fish from the pan and drain on a napkin.
8	Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat.
9	Reduce by one-third.
10	Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.
11	Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.