Recipe - Gingered Mango Salsa

2 md Leeks
Vegetable cooking spray
1 teaspoon Olive oil
1 One half teaspoon Peeled minced gingerroot
3 md Carrots, (1One half cups)
Cut into 2inch julienne
strips
2 Green onion tops
Cut into 2inch julienne
strips
One half cup Chablis or other dry white
wine
One fourth teaspoon Salt
1 ds Pepper
4 Halibut fillets, (4ounce)
8 sl Lemons, (1/4inchthick)
(2 lemons)

Remove roots, outer leaves, and tops from leeks. Rinse under cold running
water; cut into 2inch 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 11inch) 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 Three fourths 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.

Bake at 450 deg for 12 minutes or until packages puff and fish flakes
easily when tested with a fork. Yield: 4 servings.
NOTES : Place packages on individual serving plates, and cut open. Serve
immediately.
Recipe by: Cooking Light, Mar/Apr 1993, page 85 Sent to me by "Jack C.
Elvis" jackelvis@moonlink.net so I could check them out for formatting
errors, originally posted to Prodigy.

By CWBJ78A NANCY BERRY Time: 12:35 PM on Apr 23, 1997