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Gingered Leek and Halibut Packages

2 md Leeks
Vegetable cooking spray
1 ts Olive oil
1 1/2 ts Peeled minced gingerroot
3 md Carrots, (1-1/2 cups) cut into 2-inch julienne strips
2 Green onion tops cut into 2-inch julienne strips
1/2 c Chablis or other dry white wine
1/4 ts Salt
1 ds Pepper
4 Halibut fillets, (4-ounce)
8 sl Lemons, (1/4-inch-thick) (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 3/4 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.




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