This elegant yet simple dish features tender halibut fillets gently poached in aromatic fish stock. The cooking method ensures the fish remains moist and delicate, while the accompanying sauce provides a burst of fresh flavor. Bright, seeded tomatoes and earthy purple basil are whisked into rich unsalted butter to create a glossy, savory topping. The combination of the mild white fish with the herbal, tomato-infused butter makes for a sophisticated weeknight dinner or a lovely light meal. It highlights the natural sweetness of the halibut without overpowering it, offering a refined taste experience that is surprisingly quick to prepare.
Poached Fish With Tomatoes & Purple Basil
Description
This elegant yet simple dish features tender halibut fillets gently poached in aromatic fish stock. The cooking method ensures the fish remains moist and delicate, while the accompanying sauce provides a burst of fresh flavor. Bright, seeded tomatoes and earthy purple basil are whisked into rich unsalted butter to create a glossy, savory topping. The combination of the mild white fish with the herbal, tomato-infused butter makes for a sophisticated weeknight dinner or a lovely light meal. It highlights the natural sweetness of the halibut without overpowering it, offering a refined taste experience that is surprisingly quick to prepare.Ingredients
Directions
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Remove the skin from the halibut filets if present.
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In a sauté pan, melt 1 ounce of butter over medium heat.
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Place the fish filets in the pan and cover them with the fish stock.
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Season the stock with salt and pepper to taste.
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Cover the fish with a sheet of parchment paper buttered on one side (buttered side down).
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Bring the liquid to a boil, then reduce heat to simmer for about 2 minutes.
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Carefully turn the fish and cook for an additional 2 minutes.
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Remove the pan from heat, discard the parchment paper, and let the pan sit for 1 minute.
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Remove the fish from the pan and drain on a paper napkin.
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Strain the cooking liquid from the pan into a clean sauté pan.
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Bring the strained liquid to a boil over high heat and reduce by one-third.
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Add the chopped tomatoes and chopped purple basil to the reduced liquid and heat through.
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Whisk in the remaining 4 ounces of unsalted butter, along with salt and pepper to taste.
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Place the cooked fish on serving plates.
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Spoon the warm tomato-basil sauce over the fish.
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Garnish with fresh purple basil leaves and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 55.5kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 23.0mg8%
- Sodium 22.0mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Original recipe attributed to Chef Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA.
Ensure the purple basil is added at the end to preserve its vibrant color and fresh flavor.
The parchment paper technique (papillote style) helps steam the fish gently, ensuring it stays tender.
If fresh fish stock is unavailable, a light vegetable broth can be used as a substitute, though it will alter the flavor profile slightly.
Serve immediately as the butter sauce may congeal if it cools too much.
