| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 1/2 |
lb |
Halibut fillet about 1/2 inch thick |
| 4 |
md |
Shri in shell; butterflied |
| 4 |
|
Sprigs fresh chervil; tarragon or parsley |
| 2 |
sl |
Lemon with peel; thinly sliced |
| 1 |
tb |
White wine |
|
|
Kosher salt |
|
|
Pepper |
INSTRUCTIONS
1. Brush a large dinner plate with oil. Place fish in center and arrange 2
shrimp on either side. Sprinkle with herbs. Place lemon slices on top. Add
wine, salt, and pepper. Cover tightly with plastic wrap. Cook at 100% for 3
minutes.
2. Remove from oven. Pierce plastic with the tip of a sharp knife. Let
stand, covered, for 3 minutes. Uncover and serve hot.
Recipe by: Barbara Kafka/formatted by tpogue@idsonline.com
Posted to recipelu-digest Volume 01 Number 646 by Terry Pogue
<tpogue@idsonline.com> on Jan 30, 1998
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