Poached Halibut and Peppers Recipe

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Poached Halibut and Peppers

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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
tablespoons drained capers
4
cloves garlic, minced
1/4 - 1/2
teaspoon 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
tablespoons basil oil or olive oil
Coarsely chopped fresh parsley

Directions

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.

Nutrition Facts (Poached Halibut and Peppers)