Gingered Leek-And-Halibut Packages
Source of Recipe
MOM
2 Md Leeks
Vegetable cooking spray
1 T Olive oil
1 1/2 Ts Peeled minced gingerroot
3 Md Carrots, 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 D Pepper
4 Halibut fillets, (4-ounce)
8 Sl Lemons, (1/4-inch-thick)
(2 lemons)
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.
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