Gingered Leek-And-Halibut Packages

Categories: Fish | And | Seafood

Serves: 4 Servings

Ingredients:

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)

Instructions:
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.
Recipe by: Cooking Light, Mar/Apr 1993, page 85 Sent to me by "Jack C.
Elvis" so I could check them out for formatting
errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997

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