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| Gingered Leek-And-Halibut Packages Recipe |
Category: Seafood / Fish
Rating:
N/A
Servings: 4
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Ingredients
2 medium leeks
1 vegetable cooking spray
1 teaspoon olive oil
1 1/2 teaspoon peeled minced gingerroot
3 medium carrots, (1-1/2 cups)
1 cut into 2-inch julienne strips
2 green onion tops
1 cut into 2-inch julienne strips
1/2 cup chablis or other dry white wine
1/4 teaspoon salt
1 dash pepper
4 halibut fillets, (4-ounce)
8 slice lemons, (1/4-inch-thick)
1 (2 lemons)
Cooking Directions:
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" 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
fish,and,seafood
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