This was one of those recipes from Simply in Season that did not provide very good instructions. It said to simmer the fish in the sauce, but it didn’t tell you to add water. So DH looked up how to poach fish on the internet and figured it out.
FOR PRINTABLE VERSION CLICK HERE: Summer Poached Halibut
2 cloves garlic (minced)
1 onion (chopped)
3 tomatoes (chopped)
3 cups Swiss chard
1/3 cup basil, chopped (mine had gone bad in the refrigerator so I substituted about a tablespoon of dried basil)
2 fillets trout (the recipe says to use either halibut or trout; I bought rainbow trout as it was MUCH cheaper)
1. Saute’ the onion and garlic in a tablespoon of oil until soft; add the tomatoes and cook a few more minutes; add the Swiss chard and basil until wilted.
2. Add enough water so that the fillets are covered and simmer until the fish is opaque, about 12 minutes. The internal temp will be 130F. Remove fillets.
3. Reduce some of the sauce and serve over rice with the fillets.
The Verdict: Not bad, but definitely needs salt and pepper. It is an easy and healthy way to cook fish, though, so with additional seasoning I think we’ll make this again.
Serving size: 1/2 of a recipe (18.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (25%) 82.79
% Daily Value
Total Fat 9.25g 14%
Saturated Fat 2.51g 13%
Cholesterol 197.16mg 66%
Sodium 266.03mg 11%
Potassium 1619.97mg 46%
Total Carbohydrates 16.85g 6%
Fiber 4.51g 18%
Protein 43.76g 88%