Flavor my halibut pt 1

1 Servings

Ingredients

Quantity Ingredient
-----SUSAN AARONSON PSTT79C-----
2 teaspoons Fresh ginger, finely grated
1 teaspoon Garlic, finely minced
2 Scallions, finely chopped
Part included
½ Red bell pepper, cut in
Strips
Sprig of fresh thyme
Basil leaves, several
Salt/pepper to taste
¼ cup Dry white wine

Directions

Halibut is one of those fish that adapt beautifully to whatever is added to it. One suggestion would be to prepare it 'en papilotte'. It's very easy to prepare, simply take a large sheet of aluminum foil, about 24" long, fold it in half and cut out a heart shape, larger than the halibut steak. Open up the foil heart and butter both halves. Put half of the following mixture on the bottom of the heart,place the fish on top of it and then top the fish with the rest of the mixture: 2 Tsp finely grated fresh ginger, 1 tsp finely mined garlic, 1 scallions, finely chopped--green part included, ½ red bell pepper, cut in julienne strips, a sprig of fresh thyme, several fresh basil leaves (½ teaspoon each if you use dried herbs), salt and pepper and ¼ cup dry white wine. Fold the top half of the heart over the fish and seasonings and make tiny folds/pleats to seal the ingredients in the foil pouch. Put your pouches on a cookie sheet and pop into a 375~ oven. The fish will require 10 minutes of baking for every inch of thickness. Remove pouches from the oven --they'll probably be puffed up and contain lots of steam. Carefully cut an x on top of the pouch and roll back each point of the x, exposing the contents. This is an easy and delicious, not to mention sophisticated, way to eat halibut, or any fish for that matter. If you want a richer sauce, add some butter to the fish before sealing the pouch. Another way to serve halibut would be to brush the fish with a compound butter, made with finely chopped shallots, garlic and chives mixed with salt, pepper, a bit of cayenne pepper and curry powder to taste. The butter shold be at room temperature. Put all of your ingredients into a food processor and add the butter, pulsing the machine on/off until all ingredients have been well-blended and the butter is smooth. If you make a larger quantity of the butter, you can form it into Sent to me by "Jack C. Elvis" <jackelvis@...> 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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