| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | t | Olive oil |
| 1/2 | lb | Halibut fillet about 1/2 |
| inch thick | ||
| 4 | Shri in shell, butterflied | |
| 4 | Sprigs fresh chervil | |
| tarragon or parsley | ||
| 2 | Lemon with peel, thinly | |
| sliced | ||
| 1 | T | White wine |
| Kosher salt | ||
| Pepper |
INSTRUCTIONS
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. 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
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 306
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 136.1mg
Sodium: 469mg
Potassium: 1218.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 51.2g