Zutaten für Poached Halibut With Tomato And Basil
- Halibut Fillets
- Salt And Pepper
- Olive Oil
- Garlic Clove
- Shallot
- White Wine
- Diced Tomatoes
- 1/2 lemon, juiced
- Fresh Basil
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Zubereitung von Poached Halibut With Tomato And Basil
- Pat halibut fillets dry with paper towels and season generously with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat.
- Add 2 minced cloves garlic and 1 finely chopped shallot to the skillet. Sauté for 1 minute until fragrant.
- Add 1/2 cup dry white wine to the skillet and bring to a simmer.
- Arrange 4 halibut fillets (6-8 ounces each) in the skillet, ensuring they are coated in the wine mixture.
- Top each fillet with 1/4 cup of halved cherry tomatoes (about 1 cup total).
- Pour 1/4 cup of fish stock or water into the skillet.
- Bring the liquid to a gentle simmer, then cover the skillet tightly with a lid.
- Reduce heat to low and poach the halibut for 8-10 minutes, or until the fish is opaque, flakes easily with a fork, and is cooked through but not dry.
- Carefully transfer the halibut fillets and tomatoes to serving plates using a spatula.
- Spoon the pan juices over the fish.
- Squeeze the juice of 1/2 lemon over each fillet.
- Garnish generously with fresh basil leaves (about 1/4 cup, torn or shredded).
- Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
5g
Carbs
2g
