Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 halibut -- filets, - (6oz ea)

  3. 5 ounces butter -- unsalted

  4. 1 cup tomatoes -- seeded, - skinned,

  5. -- chopped 1 cup stock -- fish

  6. 1 cup basil -- purple, chopped

  7. salt -- (to taste)

  8. pepper -- (to taste)

Instructions Jump to Ingredients ↑

  1. Remove the skin from the filets. In a sauté pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes.

  2. Turn the fish and cook an additional 2 minutes.

  3. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.

  4. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another sauté pan and bring to a boil over high heat. Reduce by one-third.

  5. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk.

  6. Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.


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