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