Poached Halibut & Peppers

By JenHall

This was super good - used halibut - tilapia would work really well too

Ingredients

• 1-1/2 cups dry white wine (sauvignon blanc or pinot grigio) or chicken broth
• 1 cup water
• 2 medium yellow sweet peppers, chopped (1-1/2 cups)
• 3 Tbsp. drained capers
• 4 cloves garlic, minced
• 1/4 to 1/2 tsp. crushed red pepper
• 4 halibut steaks (1-1/2 to 1-3/4 lb.) or 4 cod or other whitefish fillets
• Salt and freshly ground black pepper
• 2 Tbsp. basil oil or olive oil
• Coarsely chopped fresh parsley

Preparation

Step 1

1. For poaching liquid in a large skillet combine combine wine, water, sweet pepper, capers, garlic, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.

2. Place fish in a single layer in the poaching liquid in the skillet. Season fish with salt and pepper. Spoon liquid over fish. Return to simmer. Cook, covered, 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily when tested with a fork. Remove fish to serving platter and pour poaching liquid to a small serving pitcher. Drizzle cooked fish with the basil oil or olive oil and a little of the poaching liquid. Sprinkle with parsley. Serve with remaining poaching liquid.

Nutrition Facts
Servings Per Recipe 4 servingsCalories338, Total Fat (g)11, Saturated Fat (g)1, Monounsaturated Fat (g)6, Polyunsaturated Fat (g)2, Cholesterol (mg)54, Sodium (mg)437, Carbohydrate (g)8, Total Sugar (g)3, Fiber (g)1, Protein (g)37, Vitamin C (DV%)289, Calcium (DV%)11, Iron (DV%)13, Percent Daily Values are based on a 2,000 calorie diet