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Ingredients
- 2 x Halibut, filets, (@ 6oz ea)
- 5 ounce Butter, unsalted
- 1 c. Tomatoes, seeded, skinned, minced
- 1 c. Stock, fish
- 1 c. Basil, purple, minced
- Â Â Salt (to taste)
- Â Â Pepper (to taste)
Directions
- Remove the skin from the filets. In a saute/fry pan, heat 1 oz of butter, and add in the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 min.
- Turn the fish and cook an additional 2 min.
- Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute.
- Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute/fry pan and bring to a boil over high heat.
- Reduce by one-third.
- Add in the tomatoes and basil to the reduced liquid, heat through, then add in 4 ounces of butter, salt and pepper, and whisk.
- Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 2 servings | |
| Calories 562 | |
| Calories from Fat 515 | 92% |
| Total Fat 58.58g | 73% |
| Saturated Fat 36.66g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 418mg | 17% |
| Potassium 393mg | 11% |
| Total Carbs 2.95g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.85g | 1% |
| Protein 8.71g | 14% |
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