Technorati Profile
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Poached Halibut and Peppers
Mood:
Exploding
Cost:
Not so Cheap
Difficulty:
Easy
Rating:
XXXX |
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For extra love, pour the remaining spicy broth into a pitcher and pass it so your guest can pour the juices over her fish.
Prep:20m Cook:7m Servings:2
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• 3/4 cups dry white wine (sauvignon blanc or pinot grigio) or chicken broth
• 1/2 cup water
• 1 medium yellow sweet pepper, chopped (1/2-3/4 cup)
• 1 and 1/3 Tbsp. drained capers
• 2 cloves garlic, minced
• 1/4 crushed red pepper
• 2 1/2 lb halibut steaks or cod or other whitefish fillets
• Salt and freshly ground black pepper
• 1 Tbsp. basil oil or olive oil
• Coarsely chopped fresh parsley for garnish
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Medium skillet
Measuring spoons and cups
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1. For poaching liquid in a medium skillet combine: wine, water, sweet pepper, capers, garlic, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.
2. Place fish in a single layer in the poaching liquid in the skillet.
3. Season fish with salt and pepper. Spoon liquid over fish. Return to simmer.
4. 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.
5. Drizzle cooked fish with the basil oil or olive oil and a little of the poaching liquid. Sprinkle with parsley.
6. Serve with remaining poaching liquid.
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