Gingered Leek & Halibut Packages
Source of Recipe
Cooking Light, Mar/Apr 1993, page 85
List of Ingredients
2 medium leeks
Vegetable cooking spray
1 teaspoon olive oil (or use broth or additional wine or cooking spray)
1 1/2 teaspoons peeled minced gingerroot
3 medium carrots (1-1/2 cups) cut into 2-inch julienne strips
2 green onion tops cut into 2-inch julienne strips
1/2 cup Chablis or other dry white wine
(original recipe calls for 1/4 teaspoon salt )
1 Dash pepper
4 halibut fillets (4-ounce)
8 lemon slices (1/4-inch-thick)
(2 lemons) Recipe
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 (or use broth), and place over medium heat until hot. Add strips of leek and minced gingerroot; sauté 3 minutes. Add strips of carrot and green onion tops; sauté 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. Place packages on individual serving plates, and cut open. Serve immediately.
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