Poached Halibut with Tomato and Basil

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.