Poached Halibut w Peppers
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.
Ingredients:
1-1/2 cups dry white wine (Sauvignon Blanc or Pinot Grigio) or chicken broth
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
Method:
For poaching liquid, in a large skillet combine wine, water, sweet pepper, capers, garlic, and crushed red pepper.
Bring to boiling; reduce heat. Simmer, uncovered, for 7 minutes, stirring occasionally.
Place fish in a single layer in the poaching liquid in the skillet. Season fish with salt and pepper. Spoon liquid over fish. Return to simmer.
Cook, covered, 4 to 6 minutes per 1/2-inch thickness of fish until fish flakes easily when tested with a fork.
Remove fish to serving platter and pour poaching liquid to a small serving pitcher.
Drizzle cooked fish with the basil oil or olive oil and a little of the poaching liquid.
Sprinkle with parsley. Serve with remaining poaching liquid.
Prep: 10 mins Cook: 10 mins Serves: 4
Article Recipe: Poached Halibut with Peppers
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