POACHED FISH WITH TOMATOES & PURPLE BASIL

      Title: POACHED FISH WITH TOMATOES & PURPLE BASIL
  Categories: Fish
       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
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