Yield: 1 Servings
|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|
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