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.