Halibut A La Grecque Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| Halibut fillets/Steaks | 2 Pound | |
| Boston lettuce | 163 Gram | |
| Parsley | 1⁄4 Cup (4 tbs), minced (60 Ml) | |
| Bay leaf | 1 , broken | |
| Onion | 1 Small, diced | |
| Olive oil/Vegetable oil | 1⁄4 Cup (4 tbs) (60 Ml) | |
| White wine/White vermouth | 1⁄2 Cup (8 tbs) (125 Ml) | |
| Salt | 1 Teaspoon (5 Ml) | |
| Cumin seeds | 1⁄4 Teaspoon (1 Ml) | |
| Chicken broth cube | 1 | |
| Caper sauce | 1 Cup (16 tbs) (250 Ml) |
Directions
Arrange a layer of lettuce leaves on the bottom of an 8 x 12-inch (20 x 30 cm) glass dish.
Top with half the parsley, the bay leaf and onion slices.
Place the halibut on top of this herb layer.
Combine the oil, wine or vermouth, salt and cumin seeds.
Pour over the fish.
Break up the broth cube and scatter over the fish.
Sprinkle the remaining parsley on top.
Top with more lettuce leaves, enough to completely cover the fish.
Bake 10 minutes at HIGH, and 5 minutes at LOW.
Let stand 5 minutes.
Set on a hot platter.
Pour caper sauce on top and serve with rice, stirred with butter and minced parsley.
Top with half the parsley, the bay leaf and onion slices.
Place the halibut on top of this herb layer.
Combine the oil, wine or vermouth, salt and cumin seeds.
Pour over the fish.
Break up the broth cube and scatter over the fish.
Sprinkle the remaining parsley on top.
Top with more lettuce leaves, enough to completely cover the fish.
Bake 10 minutes at HIGH, and 5 minutes at LOW.
Let stand 5 minutes.
Set on a hot platter.
Pour caper sauce on top and serve with rice, stirred with butter and minced parsley.
Chef
