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Poached Halibut With Tomato And Basil


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  • 4 portions halibut fillets - (6 to 8 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 garlic clove crushed
  • 1 shallot sliced
  • 1/2 cup white wine
  • 1 can diced tomatoes well drained
  • 1/4 lemon
  • 20 leaves fresh basil torn, or rolled and cut chiffonade


Servings 4


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.

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.

This recipe yields 4 servings.

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