Just for the halibut
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ½ | pounds | Halibut fillet about 1/2 inch thick |
| 4 | mediums | Shri in shell; butterflied |
| 4 | Sprigs fresh chervil; tarragon or parsley | |
| 2 | slices | Lemon with peel; thinly sliced |
| 1 | tablespoon | White wine |
| Kosher salt | ||
| Pepper | ||
Directions
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
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