Gingered leek-and-halibut packages

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

Similar recipes