Source: Simply in Season
Made: January 8, 2014
Yield: 2-4 servings
Time to make: 20 minutes.
I originally tried this on a January day. This time I tried it in July, seasonally appropriate. Got a better picture too.
Summer Poached Halibut
1-2 cloves garlic, minced
1 onion or a handful of fresh chives or onion tops
3-4 tomatoes, chopped in ½ inch/1 cm chunks
3-4 handfuls fresh spinach or Swiss chard
1/3 to ½ cup/75-125 ml fresh basil leaves
2-3 fillets fresh halibut or trout, rinsed and patted dry
In a large frypan sauté garlic and onion in 1 Tbsp. olive oil until soft.
Add tomatoes and heat briefly.
Slowly stir in spinach or chard until wilted.
Add basil and cook a few more minutes.
Add fish and simmer over medium heat a few minutes.
Turn fillets while still raw enough to turn without falling apart.
Continue to simmer until fillets are opaque.
Salt and pepper to taste.
Gently slide onto a warm platter, keeping fillets intact.
Surround with sauce.
Add a squeeze of fresh lemon juice and serve with rice.