2 tbsp olive oil
4 1″ thick fish fillets (such as sea bass, halibut or swordfish)
1/2 cup chopped, fresh basil
1/3 cup minced onion
1 garlic clove, minced
1/3 cup dry white wine
1/3 cup canned low-salt chicken broth
1 cup canned, ready-cut tomatoes w/ juices
2 tbsp whipping cream
Basil sprigs (optional)
Heat oil in heavy large skillet over med high heat. Season fish
w/ salt & pepper. Cook until beginning to turn golded, about 1 min
per side. Reduce heat to low. Sprinkle chopped basil, onion &
garlic over fish. Cover skillet tightly w/ fooil, then lid. Btraise
until fish is just cooked through, about 8 min.
Carefully transfer fish to platter & cover. Increase heat to
high. Add wine to skillet & boil until reduced to 1 tbsp, about 3
min. Mix in broth & boil until mixture is reduced by half, about
2 min. Stir in tomatoes. Cook until sauce thickens. Stil in cream.
Season w/ salt & pepper. Spoon sauce over fish. Garnish w/ basil
sprigs.
serves 4 from Bon Appe’tit, Mar 1992