Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Leeks |
| \N \N | Vegetable cooking spray |
| 1 teaspoon | Olive oil |
| 1½ teaspoon | Peeled minced gingerroot |
| 3 mediums | Carrots, (1-1/2 cups) |
| \N \N | Cut into 2-inch julienne strips |
| 2 \N | Green onion tops |
| \N \N | Cut into 2-inch julienne strips |
| ½ cup | Chablis or other dry white wine |
| ¼ teaspoon | Salt |
| 1 dash | Pepper |
| 4 \N | Halibut fillets, (4-ounce) |
| 8 slices | Lemons, (1/4-inch-thick) |
| \N \N | (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 ¾ 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@...> 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