Chardonnay Halibut with Cherry Tomatoes
1
tablespoon
snipped parsley
(15
mL)
2
teaspoons
Worcestershire Sauce
(10
mL)
1⁄2
teaspoon
dried basil leaves, crushed
(2.5
mL)
2
cups
cherry tomatoes, halved
(298
g)
Directions:
- Thaw frozen fish, if needed. Sprinkle with salt and pepper.
- Place in shallow dish, add 1⁄3 cup (80 mL) of wine and let stand for 30 minutes turning once.
- Preheat electric skillet to 275°F/135°C. Add onion and celery along with a dash or two of wine until tender. Cover to retain moisture and stir occasionally.
- Stir in parsley, Worcestershire and basil. Cook for 2 minutes.
- Add fish and 1 cup (240 mL) of wine. Cover and reduce heat to 220°F/104°C and cook 10 - 12 minutes.
- Add tomatoes. Cover and cook until fish flakes easily when tested with a fork, 3 - 5 minutes.