Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Halibut with Dill and Tangerine




Source of Recipe


Jo Gainey


List of Ingredients




3 tablespoons Olive Oil
3 tablespoons White Wine Vinegar
3 tablespoons chopped green onions
1 teaspoon chopped fresh dill or 1/2 teaspoon dried
1 teaspoon shredded tangerine peel
1-1/2 pounds sea bass or halibut fillets,
about 1 inch thick
Cooking parchment or foil
2 teaspoons butter, melted
Salt and pepper




Recipe



In a 1-cup glass measure, combine 3 tablespoons oil, the vinegar, onions,
dill, and tangerine peel; set aside.

Cut fish into pieces. Pull out any bones with pliers or tweezers.

Cut parchment into 4 pieces, each about 3 times wider and longer than
seafood portion. In the center of each piece of paper, cover an area with
about 1/2 teaspoon of melted butter.

For each serving, place a portion of fish on buttered section of parchment,
drizzle with a quarter of the oil mixture, and season to taste with salt and
pepper.

To seal packets: Fold long edges of parchment together once. Crease paper to
make a 1/2-inch fold, then fold again two times to seal. With cut end of
parchment down, double-fold each end of packet, pressing lightly to crease
and tucking ends under. (At this point, you may cover and refrigerate
packets up to 1 day.)

Place packets on the baking sheet spaced slightly apart, folded ends down,
brush lightly with oil. Bake in a 375° oven about 7 to 9 minutes. Parchment
packets will be puffed up and golden.

Transfer to dinner plates. To serve, cut open packets with a sharp knife or
scissors just enough to expose contents without letting juices run out.
Avoid burning your fingers--contents are hot!

Note: you can find cooking parchment in the baking aisle of your
supermarket, or
aluminum foil is ok.


© recipe copyright rjgainey 2003