| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Sugar snap peas, blanched |
| for 10 seconds | ||
| 2 | Boneless pieces of halibut | |
| 6 to 8 ounces 3/4-inch | ||
| thick each | ||
| Extra virgin olive oil | ||
| Juice of 1 lemon | ||
| 4 | Vine ripened tomatoes | |
| halved | ||
| Basil leaves cut with | ||
| scissors |
INSTRUCTIONS
6726 Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer. Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil. Place fish over that and bring up plastic wrap to totally enclose the fish. Set a cake rack over simmering water in a deep skillet. Turn fish packages upside down so snow peas are on top. Layer them on the cake rack and cover with a round bowl or cover to entrap steam. Cook for 5 minutes or until fish and vegetables are cooked through. While fish is steaming, remove tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates. When fish is done, with scissors, carefully open package (watch out for your hands). Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil. Yield: 2 servings Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF Posted to MC-Recipe Digest V1 #272 Date: Thu, 31 Oct 1996 17:50:13 -0500 From: Gail Shermeyer <4paws@netrax.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 803
Calories From Fat: 106
Total Fat: 11.8g
Cholesterol: 381.6mg
Sodium: 549.5mg
Potassium: 4365.8mg
Carbohydrates: 21.3g
Fiber: 13.7g
Sugar: 2.1g
Protein: 151.8g