Recipe - Steamed Fish And Vegetables In Stove-Top Papillotte

1 cup Sugar snap peas; blanched
for 10 seconds
2 Boneless pieces of halibut
(6 to 8 ounces; 3/4inch
thick 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 the 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
plastic wrap to totally

enclose the fish.

Set a cake rack over simmering water in a deep skillet. Turn fish packages
upside down so snow

peas are on top. Layer them on the cake rack and cover with a round bowl or
cover 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 fine 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 hands). 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
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF 6726

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:50:13 0500

From: Gail Shermeyer 4paws@netrax.net