Poached fish with tomatoes & purple basil

Yield: 2 Servings

Measure Ingredient
2 Halibut, filets, (@ 6oz ea)
5 ounces Butter, unsalted
1 cup Tomatoes, seeded, skinned, chopped
1 cup Stock, fish
1 cup 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

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