| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | And, Fish, Seafood | 4 | Servings | |
INGREDIENTS
| 2 | Leeks | |
| Vegetable cooking spray | ||
| 1 | t | Olive oil |
| 1 1/2 | t | Peeled minced gingerroot |
| 3 | Carrots, 1-1/2 cups | |
| Cut into 2-inch julienne | ||
| strips | ||
| 2 | Green onion tops | |
| Cut into 2-inch julienne | ||
| strips | ||
| 1/2 | c | Chablis or other dry white |
| wine | ||
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 4 | Halibut fillets, 4-ounce | |
| 8 | Lemons, 1/4-inch-thick | |
| 2 lemons |
INSTRUCTIONS
Remove roots, outer leaves, and tops from leeks. Rinse under cold running water; cut into 2-inch julienne strips. Coat a large nonstick skillet with cooking spray. Add oil, and place over medium heat until hot. Add strips of leek and minced gingerroot; saute 3 minutes. Add strips of carrot and green onion tops; saute 1 minute. Add wine; cover and cook 5 minutes, stirring occasionally. Uncover and cook an additional 2 minutes; set aside. Cut 4 (15- x 11-inch) pieces of parchment paper. Combine salt and pepper, and sprinkle evenly over fish fillets. Arrange 2 lemon slices in center of each sheet of paper, and top with a fillet; arrange 3/4 cup vegetable mixture over each fillet. Fold paper, and secure, making a double fold in center and at both ends. Carefully place packages on a large baking sheet. Bake at 450 deg for 12 minutes or until packages puff and fish flakes easily when tested with a fork. Yield: 4 servings. NOTES : Place packages on individual serving plates, and cut open. Serve immediately. Recipe by: Cooking Light, Mar/Apr 1993, page 85 Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997
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