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Poached Fish with Tomato and Basil

Submitted by: JustRightMenus


Goes very well with Mediterranean Succotash ... and is really quick to make! 30 minutes from the time I walked in to the kitchen until the time we were sitting down to dinner.

Servings: 2

Categories: easy, fish, healthy, quick, seafood

From the kitchen of:

From Rachael Ray 2: 30-Minute Meals (2003), page 238.


2 fish fillets (recipe recommends grouper)

salt and freshly ground black pepper, to taste

1 TB olive oil (OPTIONAL - just use a nonstick pan w/ spray)

1 clove garlic, crushed

1/4 c. sliced onion

1/2 c white wine

1 can diced tomatoes, well drained (14 oz)

3/4 tsp lemon juice

10 leaves fresh basil, torn or rolled and shredded w/ a knife


Season fish with salt and pepper.

Add the oil (OPTIONAL - just use nonstick pan & spray) to the pan along with the fish.

Add garlic, onions, and wine.

Divide tomatoes among the fillets, placing them on top of the fish

Bring the pan's contents to a boil over medium-high heat.

Cover with a tight-fitting lid* and reduce heat to moderate.

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.

Sprinkle the lemon juice over the fish and top with the basil.

Serve immediately.


*If you don't have a lid to match the pan you're using, use tinfoil instead. Be careful not to burn your hands! It may be best to put the tinfoil on the pan while wearing oven mitts.