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Ingredients
| white wine: 1/2 cup |
| water: 1 cup |
| red sweet peppers: 2 whole peppers |
| capers (drained): 1 Tbl |
| garlic: 4 cloves |
| red pepper flakes: 1 tsp |
| halibut: 4 fillets |
| olive oil: 2 tsp |
Poached halibut and peppers
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
19 min -
Servings
4 serving(s)
Tags
1. 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.
2. 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.