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| Preparation Time: 5 minutes
Cook Time: 10 minutes Makes 4 servings 4 (6 to 8-ounce) portions halibut fillets Salt and pepper 1 tablespoon olive oil 1 clove garlic, crushed 1 shallot, sliced ½ cup white wine 1 can diced tomatoes, well drained ¼ lemon 20 leaves fresh basil, torn or rolled and shredded with your knife |
 1. Season fish with salt and pepper. In a large
skillet add the oil. Arrange fish in the pan and
turn to coat in oil, then add garlic, shallots and
wine. Top each fillet of fish with ¼ of the
tomatoes. Place the pan on the stove top and
bring the liquid to a boil over medium high
heat. Top the pan with a tight fitting lid and
reduce heat to moderate.
2. Cook fish 8 to 10 minutes until opaque and flaky, but not dry. Carefully transfer fish topped with tomatoes to dinner plates or serving plate with a thin spatula. Spoon pan juices over the fish. Squeeze the wedge of lemon over the cooked fish, and top each fillet with lots of torn or shredded basil. Serve immediately. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||