Poached Halibut And Peppers
From watson2167 17 years ago
- 7 minutes to make
- Serves 4
For extra panache, pour the remaining spicy broth into a pitcher and pass it so guests can pour the juices over their fish.
Ingredients
- 1-1/2 cups dry white wine (sauvignon blanc or pinot grigio) or chicken broth shopping list
- 1 cup water shopping list
- 2 medium yellow sweet peppers, chopped (1-1/2 cups) shopping list
- 3 Tbsp. drained capers shopping list
- 4 cloves garlic, minced shopping list
- 1/4 to 1/2 tsp. crushed red pepper shopping list
- 4 halibut steaks (1-1/2 to 1-3/4 lb.) or 4 cod or other whitefish fillets shopping list
- salt and freshly ground black pepper shopping list
- 2 Tbsp. basil oil or olive oil shopping list
- Coarsely chopped fresh parsley shopping list
How to make it
- 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.
- 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.
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