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Poached Fish with Tomatoes and Purple Basil

2 ea 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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<h1>Poached Fish with Tomatoes and Purple Basil</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />2 ea Halibut, filets, <br />-- (@ 6oz ea) 5 oz Butter, unsalted <br />1 c Tomatoes, seeded, <br />-- skinned, chopped 1 c Stock, fish <br />1 c Basil, purple, chopped <br />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. <br />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 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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