Gingered Leek-And-Halibut Packages

Course : Fish
Serves: 4
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2 medium leeks
1 spray vegetable cooking spray
1 teaspoon olive oil
1 1/2 teaspoons peeled minced gingerroot
3 medium carrots -- (1-1/2 cups) cut into 2-inch julienne strips
2 medium green onion tops cut into 2-inch julienne strips
1/2 cup Chablis or other dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
4 fillets halibut fillets -- (4-ounce)
8 slices lemons -- (1/4-inch-thick) (2 lemons)

Preparation / Directions:

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; sauté 3 minutes. Add strips of carrot and green onion tops; sauté 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 450F for 12 minutes or until packages puff and fish flakes easily when tested with a fork.

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