Halibut A La Grecque Recipe
Personally, I think that this Halibut a La Grecque recipe is the best in the world. Am I not excited about sharing this with you? It is a French delicacy, served as Side Dish world-wide. Is it you or the aroma of Halibut a La Grecque that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
2 lb (1 kg) halibut fillets or steaks
1 head of Boston lettuce
1/4 cup (60 mL) parsley, minced
1 bay leaf, broken up
1 small onion, diced
1/4 cup (60 mL) olive or vegetable oil
1/2 cup (125 mL) white wine or white vermouth
1 tsp (5 mL) salt
1/4 tsp (1 mL) cumin seeds
1 chicken broth cube
1 cup (250 mL) caper sauce
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.
