Home - By Category - Recipe - Fish Page 5

Poached Fish With Tomatoes & Purple Basil

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: POACHED FISH WITH TOMATOES & PURPLE BASIL
 Categories: Fish
      Yield: 2 Servings
 
      2    Halibut, filets,
           -- (@ 6oz ea)
      5 oz Butter, unsalted
      1 c  Tomatoes, seeded,
           -- skinned, chopped
      1 c  Stock, fish
      1 c  Basil, purple, chopped
           Salt (to taste)
           Pepper (to taste)
 
     Remove the skin from the filets.  In a saute pan, melt 1 ounce of
  butter, and add the fish.  Cover the fish with fish stock and adjust
  the seasoning.  Cover with buttered parchment paper, (buttered side
  down) then bring to a boil and simmer for about 2 minutes.
  
     Turn the fish and cook an additional 2 minutes.
  
     Remove the pan from the heat, remove the parchment paper, and let
  the pan sit for a minute.
  
     Remove the fish from the pan and drain on a napkin. Pass the fish
  stock through a strainer to another saute pan and bring to a boil
  over high heat. Reduce by one-third.
  
     Add the tomatoes and basil to the reduced liquid, heat through,
  then add 4 ounces of butter, salt and pepper, and whisk.
  
     Place the fish on a serving plate, spoon the sauce over the fish,
  and garnish with basil leaves.
  
       Source: Great Chefs of San Francisco, Avon Books, 1984
  
       Chef:   Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
 
MMMMM

Display Recipe for Import.