Recipe

Poached Halibut And Peppers Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 7 months ago For extra panache, pour the remaining spicy broth into a pitcher and pass it so guests can pour the juices over their fish. Prep:20m Cook:7m Servings:4	Watson2167
	wine sweetpepper capers garlic redpepper halibutsteaks parsley

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Ingredients

1-1/2 cups dry white wine (sauvignon blanc or pinot grigio) or chicken broth

1 cup water

2 medium yellow sweet peppers, chopped (1-1/2 cups)

3 Tbsp. drained capers

4 cloves garlic, minced

1/4 to 1/2 tsp. crushed red pepper

4 halibut steaks (1-1/2 to 1-3/4 lb.) or 4 cod or other whitefish fillets

Salt and freshly ground black pepper

2 Tbsp. basil oil or olive oil

Coarsely chopped fresh parsley

Directions

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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