This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A man taking basil from a woman will love her always."
-Sir Thomas Moore, Renaissance scholar
Lemon and basil just go together. I love the sweeter Meyer lemon juice in this sauce, but if they are out of season, use regular lemons and a touch more maple syrup.
To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.
Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.
Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.
Servings = 2 | Serving size =4 ounces halibut with 2 tablespoons sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|spray olive oil|
|1 medium||shallot (minced)|
|1 clove||garlic (thinly sliced)|
|1 Tbsp||pine nuts|
|1/4 tsp||maple syrup|
|1/2||Meyer lemon (juiced)|
|fresh ground black pepper (to taste)|
|1 Tbsp||unsalted butter|
|2 4 ounce||halibut filets|
|5||leaves fresh basil (chiffonade)|
Place a large skillet in the oven and preheat to 425°F.
Spray a small non-stick skillet lightly with olive oil. Place the pan over medium heat and add the shallot. Cook slowly for about 10 minutes until the shallot is soft and translucent.
Add the garlic and pine nuts and cook for about 3 minutes.
Add the maple syrup, Meyer lemon juice, salt and pepper. Cook until the liquid is reduced by about half. Add the butter and remove the pan from the heat. As the butter melts, stir the mixture to blend it into the sauce.
Place a second large skillet over high heat. Add the 2 quarts water and heat to a shiver.
Spray the preheated skillet lightly with olive oil. Add the halibut filets skin side down to the pan and return the skillet to the oven. Cook for a total of 10 minutes, until the fish is just cooked through.
While the fish is cooking, add the asparagus spears to the poaching water in the large skillet on the stove.
Add the fresh basil to the butter sauce, stir and return the sauce to a very low heat.
At about eight minutes into the cooking of the fish, remove the asparagus from the poaching water to a paper towel, pat dry, then place 5 spears on each plate.
Once the fish filets are done, top the asparagus with the fish filets and then top the fish with sauce. Serve.
Serving size = 4 ounces halibut with 2 tablespoons sauce
Servings = 2
Amount Per Serving
|Calories 236||Calories from Fat 97|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 4g||21%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 2g||8%|
|Vitamin A 25%||Vitamin C 12%|
|Calcium 9%||Iron 18%|
|Vitamin K 41 mcg||Potassium 771 mg|
|Magnesium 120 mg|