Free Recipe Gingered Leek-And-Halibut Packages
Recipe Type: F Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Gingered Leek-And-Halibut Packages Recipe
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)
Gingered Leek-And-Halibut Packages Preparation
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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