Poached Halibut in a Tomato Basil Sauce
2 Halibut fillets, skinless
1 tablespoon olive oil
1 tablespoon shallots, diced
¼ cup dry white wine
8 oz. clam juice
1 bunch fresh basil (stems removed) and chopped medium
1 ripe tomato, seeds removed and chopped
1 tablespoon butter
Salt and pepper to taste
- Heat a large skillet over med-high heat for one minute. Add the oil to the hot pan and swirl to coat. Add the shallots and sauté for one minute. Add the wine and clam juice. Place the halibut fillets into the skillet. If liquid does not cover the fillet, add just enough water to cover the halibut. Place the skillet over med-high heat until liquid starts to boil. Reduce the heat to LOW so the liquid is barely showing signs of boiling. Do not cover.
- Poach for 8 minutes per ½ inch of thickness. Remove the halibut fillets and place on serving plates. Turn the heat to high and add the fresh basil to the pan. Boil the poaching liquid in the skillet until reduced by 2/3rds. Remove the skillet from the heat, add the butter and chopped tomatoes. Stir until butter is melted and season to taste with salt and pepper.
- Pour equal amounts of the sauce over the Alaska halibut fillets and serve immediately.
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