| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish, And, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Leeks |
|
|
Vegetable cooking spray |
| 1 |
ts |
Olive oil |
| 1 1/2 |
ts |
Peeled minced gingerroot |
| 3 |
md |
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 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 4 |
|
Halibut fillets, (4-ounce) |
| 8 |
sl |
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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