Food Network: Poached Halibut with Tomato and Basil

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Poached Halibut with Tomato and Basil
Recipe courtesy Rachael Ray

Ingredients
4 (6 to 8-ounce) portions halibut fillets
Salt and pepper
1 tablespoon olive oil
1 clove garlic, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn or rolled and shredded with your knife,
chiffonade

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. 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. Serve immediately.