| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood, Masterchefs, Frisco, Sfbg | 2 | Servings | |
INGREDIENTS
| 2 | Halibut, filets, (@ 6oz ea) | |
| 5 | oz | Butter, unsalted |
| 1 | c | Tomatoes, seeded, skinned, chopped |
| 1 | c | Stock, fish |
| 1 | c | Basil, purple, chopped |
| Salt (to taste) | ||
| Pepper (to taste) |
INSTRUCTIONS
Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove the fish from the pan and drain on a napkin. Pass the fish stock through a strainer to another saute pan and bring to a boil over high heat. Reduce by one-third. Add the tomatoes and basil to the reduced liquid, heat through, then add 4 ounces of butter, salt and pepper, and whisk. Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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