Just for the halibut

Yield: 1 Servings

Measure Ingredient
1 teaspoon Olive oil
½ pounds Halibut fillet about 1/2 inch thick
4 mediums Shri in shell; butterflied
4 \N Sprigs fresh chervil; tarragon or parsley
2 slices Lemon with peel; thinly sliced
1 tablespoon White wine
\N \N Kosher salt
\N \N Pepper

1. Brush a large dinner plate with oil. Place fish in center and arrange 2 shrimp on either side. Sprinkle with herbs. Place lemon slices on top. Add wine, salt, and pepper. Cover tightly with plastic wrap. Cook at 100% for 3 minutes.

2. Remove from oven. Pierce plastic with the tip of a sharp knife. Let stand, covered, for 3 minutes. Uncover and serve hot.

Recipe by: Barbara Kafka/formatted by tpogue@...

Posted to recipelu-digest Volume 01 Number 646 by Terry Pogue <tpogue@...> on Jan 30, 1998

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