---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Poached Fish with Tomatoes and Purple Basil
 Categories: Seafood, Masterchefs, Frisco, Sfbg
      Yield: 2 servings
 
      2 ea Halibut, filets,                    1 c  Stock, fish
           -- (@ 6oz ea)                       1 c  Basil, purple, chopped
      5 oz Butter, unsalted                         Salt (to taste)
      1 c  Tomatoes, seeded,                        Pepper (to taste)
           -- skinned, chopped            
 
     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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