Poached Fish with Tomatoes and Purple Basil

Directions

1. 1

   2 ea Halibut, filets, -- (@ 6oz ea) 5 oz Butter, unsalted 1 c Tomatoes, seeded, -- skinned, chopped 1 c Stock, fish 1 c Basil, purple, chopp

2. 2

   In a saute pan, melt 1 ounce of butter, and add the fish

3. 3

   Cover the fish with fish stock and adjust the seasoning

4. 4

   Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes

5. 5

   Turn the fish and cook an additional 2 minutes

6. 6

   Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute

7. 7

   Remove the fish from the pan and drain on a napkin

8. 8

   Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat