Poached Fish with Tomatoes and Basil

• 2 each halibut filets,
• 2 tablespoons butter, unsalted
• 1 cup tomatoes chopped
• 1 cup stock
• 1/2 cup basil freshly chopped, green or purple

1. Remove the skin from the filets.
2. In a saute pan, melt 1 tablespoon of butter, and add the fish.
3. Cover the fish with fish stock and adjust the seasoning.
4. Cover, bring to a boil and simmer for about 2 minutes.
5. Turn the fish and cook an additional 2 minutes.
6. Remove the pan from the heat.
7. Remove the fish from the pan and drain on a napkin.
8. Bring the sauce to a boil over high heat.
9. Reduce by one-third.
10. Add the tomatoes and basil to the reduced liquid, heat through, then add remaining tablespoon of butter, salt and pepper, and whisk.
11. Place the fish on a serving plate, spoon the sauce over the fish, and garnish with basil leaves.

butter, tomatoes, stock, basil freshly

Taken from recipeland.com/recipe/v/poached-fish-tomatoes-basil-44929 (may not work)