Poached Halibut with Tomato and Basil

Name: Poached Halibut with Tomato and Basil
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 can diced tomatoes, well drained; 1 clove garlic, crushed; 680 grams halibut fillets; 0 lemon; 1 Tbsp olive oil; 20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade; 4 servings Salt and pepper; 1 shallot, sliced; 118 milliliters white wine, eyeball it

Poached Halibut with Tomato and Basil might be a good recipe to expand your main course recipe box. This gluten free, dairy free, and pescatarian recipe serves 4. One serving contains 270 calories, 34g of protein, and 6g of fat. A mixture of olive oil, rolled, lemon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rolled oats you could follow this main course with the Jumbo Cinnamon Roll Cake as a dessert. From preparation to the plate, this recipe takes about 15 minutes.

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.

Ingredients you will need

Salt And Pepper

Shallot

Tomato

Garlic

Fish

Wine

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Basil

Lemon

Fish

Equipment you will use

Stove

Spatula

Frying Pan

Serve immediately.

Equipment

Frying Pan

Stove

Spatula

Ingredients

Servings:

1can

diced tomatoes, well drained 1clove

garlic, crushed 680grams

halibut fillets 0

lemon 1Tbsp

olive oil 20leaves

fresh basil, torn or rolled and shredded with your knife, chiffonade 4servings

Salt and pepper 1

shallot, sliced 118milliliters

white wine, eyeball it

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.