• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Gingered Leek-And-Halibut Packages

  • Recipe Submitted by on

Category: Fish, Seafood

 Ingredients List

  • 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.

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