Poached Halibut and Peppers
For extra panache, pour the remaining broth into a pitcher and pass it so guests can pour the juices over this seafood main dish.
Ingredients
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1-1/2 cups dry white wine (sauvignon blanc or pinot grigio) or chicken broth
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1 cup water
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2 medium yellow sweet peppers, chopped (1-1/2 cups)
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3 Tbsp. drained capers
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4 cloves garlic, minced
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1/4 to 1/2 tsp. crushed red pepper
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4 halibut steaks (1-1/2 to 1-3/4 lb.) or 4 cod or other whitefish fillets
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Salt and freshly ground black pepper
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2 Tbsp. basil oil or olive oil
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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 information
Calories 338, Total Fat 11 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 2 g, Cholesterol 54 mg, Sodium 437 mg, Carbohydrate 8 g, Total Sugar 3 g, Fiber 1 g, Protein 37 g. Daily Values: Vitamin C 289%, Calcium 11%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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