When we asked you what your culinary resolutions for 2010 were, Filmgirl81 said that she hopes to "cook more fish" because it's way "cheaper to make at home and very healthy." I couldn't agree with her more, and that's why I found this delectable-sounding poached halibut recipe. Thick fillets are simmered in a light liquid of white wine and water. Red bell peppers provide a pop of color and permeate the dish with a subtly sweet flavor. The resulting fish is flaky and moist. For a midweek pick-me-up, serve with mixed greens lightly dressed with dijon vinaigrette and a glass of the leftover white wine. Look at the simple but satisfying recipe after the jump.
Ingredients 1-1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio) or chicken broth Directions Serves 4.
Poached Halibut and Peppers
1 cup water
2 medium yellow sweet peppers, chopped (1-1/2 cups)
3 Tbsp. drained capers
4 cloves garlic, minced
1/4 to 1/2 tsp. crushed red pepper
4 halibut steaks (1-1/2 to 1-3/4 lb.) or 4 cod or other whitefish fillets
Salt and freshly ground black pepper
2 Tbsp. basil oil or olive oil
Coarsely chopped fresh parsley
1-1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio) or chicken broth