Poached Halibut with Tomato and Basil

Poached Halibut with Tomato and Basil is a main course that serves 4. One portion of this dish contains approximately 34g of protein, 6g of fat, and a total of 270 calories. For $6.44 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. If you have shallot, garlic, halibut fillets, and a few other ingredients on hand, you can make it. This recipe is liked by 6 foodies and cooks. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Poached Halibut with Provencal Vegetables and Basil Oil, Halibut with Basil Tomato Sauce, and Halibut with Tomato-Basil Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 can diced tomatoes, well drained

1 clove garlic, crushed

4 (6 to 8-ounce) servings halibut fillets

1/4 lemon

1 tablespoon olive oil

20 leaves fresh basil, torn or rolled and shredded with your knife, chiffonade

Salt and pepper

1 shallot, sliced

1/2 cup white wine, eyeball it

Equipment:

frying pan

stove

spatula

Cooking instruction summary:

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.

 

Step by step:


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.

2. 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.

3. Serve immediately.


Nutrition Information:

Quickview
269k Calories
34g Protein
6g Total Fat
13g Carbs
62% Health Score
Limit These
Calories
269k
13%

Fat
6g
10%

  Saturated Fat
1g
7%

Carbohydrates
13g
5%

  Sugar
5g
6%

Cholesterol
83mg
28%

Sodium
447mg
19%

Alcohol
3g
17%

Get Enough Of These
Protein
34g
68%

Selenium
79µg
114%

Vitamin B3
12mg
62%

Vitamin B6
1mg
57%

Vitamin D
7µg
53%

Phosphorus
466mg
47%

Potassium
1113mg
32%

Vitamin B12
1µg
31%

Manganese
0.46mg
23%

Vitamin E
2mg
19%

Magnesium
71mg
18%

Vitamin C
13mg
17%

Vitamin B1
0.19mg
13%

Copper
0.26mg
13%

Fiber
2g
11%

Iron
2mg
11%

Vitamin B5
0.97mg
10%

Folate
38µg
10%

Zinc
1mg
8%

Vitamin K
7µg
7%

Vitamin B2
0.12mg
7%

Vitamin A
336IU
7%

Calcium
57mg
6%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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