Tomato Poached Halibut

This is a nice fish recipe that provide both a means for cooking the fish and having a serving sauce. And for you outdoorsmen not leaving near the sea, substitute your walleye for the halibut.

Ingredients

• 4 Halibut Fillets – 4 oz each, so, 1 lb of fish fillet
• 14 oz can of Fire Roasted Tomatoes – undrained
• 2 Pablano peppers – finely chopped
• 1 Onion – diced
• 3 Garlic cloves – minced
• 1/3 cup Cilantro – chopped – some stems for extra punch
• 1/4 cup Green Olives – pitted and sliced
• 1/4 tsp Black pepper
• 1/8 tsp Kosher salt
• 1 TBL Olive oil
• For Serving
  • 4 Lemon wedges – one lemon quartered
  • Angle hair pasta
  • Freshly grated Parmesan cheese

Process

1. Mise en Place: Measure and prepare your ingredients prior to starting.
2. If you are serving pasta, bring water to a boil and add salt and pasta.
3. Heat skillet and add olive oil.
4. Add Pablano peppers and onion and cook ~6 mins.
5. Stir in tomatoes and juice, garlic, olives, salt, and black pepper.
6. Bring to a boil and then reduce to a simmer.
7. Add fillets and half the Cilantro. Cook covered for ~10 mins or until fish flakes.
8. Plating
   1. Make a pasta bed on four plates
   2. Place a fillet on top of each pasta bed and pour 1/4th the sauce over each fillet.
   3. Garnish with remaining Cilantro and Parmesan.
   4. Serve with a lemon wedge.