Poached Halibut With Tomato And Basil – a delicious recipe with salt, olive oil, garlic, shallot, white wine, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Season fish with salt and pepper.
2
In a large skillet add the oil.
3
Arrange fish in the pan and turn to coat in oil, then add garlic, shallots and wine.
4
Top each fillet of fish with 1/4 of the tomatoes.
5
Place the pan on the stove top and bring the liquid to a boil over medium high heat.
6
Top the pan with a tight fitting lid and reduce heat to moderate.
7
Cook fish 8 to 10 minutes until opaque and flaky, but not dry.
8
Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula.
9
Spoon pan juices over the fish.
10
Squeeze the wedge of lemon over the cooked fish and top each fillet with lots of torn or shredded basil.
11
Serve immediately.
187
kcal
Calories
9
g
Fat
25
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 (6 -8 ounce) halibut fillets, salt and pepper, 1 tablespoon olive oil, 1 garlic clove, crushed, and more.
Yes, Poached Halibut With Tomato And Basil falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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