6 servings (serving size: 1 fillet and 1/3 cup dressing)

Make this chilled fish dish in the steamy days of summer when the temperatures are high and tomatoes are at their peak.

How to Make It

Step 1

Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin sides up; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand, covered, 20 minutes or until fish flakes easily when tested with a fork. Remove fillets from poaching liquid, reserving 1/2 cup liquid. Cover fillets, and chill.

Step 2

Combine reserved 1/2 cup poaching liquid, shallots, and next 6 ingredients in a bowl; cover and chill.

Step 3

Combine tomato and basil; cover and chill.

Step 4

Remove and discard skin from fillets. Serve pink side up. Stir tomato and basil into shallot dressing just before serving. Spoon tomato dressing over fillets.

Step 5

carbo rating: 4

The Complete Step-by-Step Low Carb Cookbook

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