Title: Poached Fish with Tomatoes and Purple Basil
Categories: Seafood, Masterchefs, Frisco, Sfbg
Yield: 2 Servings

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)

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