| 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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