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Steamed Fish And Vegetables In Stove-top Papillotte

January 29, 2023

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) ---------------------------------------------- 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