Poached Halibut With Tomato And Basil - cooking recipe

Ingredients

4 (6 -8 ounce) halibut fillets
salt and pepper
1 tablespoon olive oil
1 garlic clove, crushed
1 shallot, sliced
1/2 cup white wine, eyeball it
1 (15 ounce) can diced tomatoes, well drained
1/4 lemon
20 leaves fresh basil, torn, rolled and shredded with your knife, chiffonade

Preparation

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.