Thursday, August 28, 2008

Poached Halibut

This recipe is very easy and Monkey will even eat bites of the fish! I've started getting our seafood delivered from Surfin' Seafood. It's great to have it on hand and not have to go to the store (especially now that we're eating fish at least once a week). It's also been very yummy!

And now for the recipe (adapted from Rachael Ray on food network) I use less fish but the same amt of shallots/garlic for four pieces . . .

You'll need:

pan with tight fitting lid
olive oil
2 halibut fillets
sliced shallot (or a thinly sliced 1/4 of an onion if you don't have shallots on hand)
garlic clove (diced)
enough white wine to fill pan about 1/4 inch or so (1/4 - 1/2 cup?)
about a cup of diced tomatoes (or 1/2 - 2/3 of a well-drained can)
thinly sliced basil for topping

Season the fish with salt/pepper.
In a large pan (with a tight lid) add a bit of oil (less than a T).
Lightly dredge the fish in the oil (turn over so both sides get a bit of oil)
add garlic, shallots and wine to pan
Top each piece of fish with tomatoes
Heat to boiling over Medium heat, then put on the lid
Cook until done (but not too dry) about 7-10 minutes

Transfer to plates (add some of the cooking juices and garlic/shallots)
Squeeze lemon over the top and top with basil

Serve immediately

I like to serve this with whole wheat pasta with Newman's Own tomato/basil sauce (if I don't have my own and I usually don't!) or quinoa (then put the fish on top and the quinoa will soak up the juices).

This is a great weeknight meal that looks fancy and tastes great.

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