Yield: 2 Servings
|2 \N||Halibut, filets, (@ 6oz ea)|
|5 ounces||Butter, unsalted|
|1 cup||Tomatoes, seeded, skinned, chopped|
|1 cup||Stock, fish|
|1 cup||Basil, purple, chopped|
|\N \N||Salt (to taste)|
|\N \N||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