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Steamed Fish And Vegetables In Stove-Top Papillotte
* Exported from MasterCook *
STEAMED FISH AND VEGETABLES IN STOVE-TOP PAPILLOTTE
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar snap peas -- blanched for 10
seconds
2 boneless pieces of halibut (6 to 8 ounces -- 3/4-inch t
hick
each)
Extra virgin olive oil
Juice of 1 lemon
4 small vine ripened tomatoes -- halved
Basil leaves cut with scissors
Tear off 2 large pieces of plastic wrap (the type which is designed to use in t
he microwave oven);
each one should be large enough to enclose the fish and vegetables in a single
layer.
Rub lemon juice on both sides of halibut. Layer half cup of snow peas on bottom
of plastic wrap
and drizzle with a teaspoon of olive oil. Place fish over that and bring up pla
stic wrap to totally
enclose the fish.
Set a cake rack over simmering water in a deep skillet. Turn fish packages upsi
de down so snow
peas are on top. Layer them on the cake rack and cover with a round bowl or cov
er to entrap
steam. Cook for 5 minutes or until fish and vegetables are cooked through.
While fish is steaming, remove tomato seeds with a spoon and cut them into a fi
ne dice; toss with
dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner
plates.
When fish is done, with scissors, carefully open package (watch out for your ha
nds). Pose fish and
vegetables over tomatoes and drizzle juices over the top; season with salt and
pepper and garnish
top with basil.
Yield: 2 servings
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