INGREDIENTS

INSTRUCTIONS

1. In 2 1/2-quart saucepan, combine potatoes and enough water to cover by 1
inch; heat to boiling over high heat. Reduce heat to medium and cook
potatoes gently until just tender-about 15 minutes. Drain and refrigerate
to cool.
2. In same pan, heat 2 inches water to boiling. Meanwhile, snap off ends to
remove strings from green and wax beans. (Omit procedure if the beans are a
stringless variety.) Drop beans into boiling water; cook just until
crisp-tender-about 3 to 5 minutes-and drain. Rinse with cold water, drain
thoroughly, and refrigerate until cold.
3. On lightly oiled, heatproof plate, place fish and set into top of
steamer or steamer s; basket in saucepot over simmering water. Steam 6
minutes or until fish flakes easily. Meanwhile, prepare lemon dressing: in
jar with tight-fitting lid, combine oil, lemon juice, mustard, salt, and
pepper. Refrigerate halibut until cold.
4. In medium-size bowl, combine potatoes, beans, and 2 T lemon dressing;
toss until well combined.
5. To serve, line serving platter with lettuce leaves and spoon potatoes
and beans onto lettuce toward rim. Flake halibut and place in center of
potatoes and beans. Sprinkle halibut with caviar, if desired, and garnish
with crab. Drizzle remaining dressing over halibut and serve.
Country Living/August/94 Scanned & fixed by Di Pahl & <gg>
Posted to MM-Recipes Digest V4 #6 by tbankerd@leading.net on Feb 06, 1999

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