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| An exquisite method in which to prepare very flavorful and appealing pouches of salmon and/or halibut... |
Prep: 15 min
Bake: 15 mins.
INGREDIENTS
4 halibut and/or salmon steaks, cut 1" thick
2 teaspoons olive oil
½ red bell pepper, julienned
½ yellow bell pepper, julienned
½ zucchini, julienned
1/3 cup quality white wine
½ teaspoon garlic powder
1 teaspoon Italian herb seasoning blend
Kosher salt and freshly ground black pepper to taste
½ white onion, cut into 4 thin round slices, and separated
1 lemon, cut into 8 round slices, seeds removed
METHOD
Preheat the oven to 375 degrees. Cut lemon into 8 even slices, removing any seeds, set aside.
Heat small nonstick skillet with olive oil to medium-high heat; saute the peppers and zucchini just until they begin to soften. Add the broth, garlic powder, Italian seasoning, salt, and pepper, and simmer for 3 minutes. Remove the skillet from burner, and set aside.
On a flat surface, using scissors: cut four pieces of parchment (or aluminum foil) to wrap the steaks into 14” squares, then fold in half and cut a large heart shape out of each. Spray 1 side of each paper with oil.
Lay each thin onion slice on one half of heart paper, placing a steak on top, and spoon one quarter of the vegetable mixture on top, topping each with two lemon slices. Take the other heart half of paper and bring over the steak, then make tiny folds and crimps around edge to tightly seal (see photo). Repeat with other 3. Place all pouches on a foil-lined baking sheet.
Bake for about 15 minutes. (Thicker steaks will require additional cooking time, and thinner less.)
When done, carefully transfer packets to individual serving plates, cutting open with scissors just before serving; of course, along with your favorite side dishes.
1 comment:
I made this for my husband on Valentine's Day a few years ago, serving it with a nice white wine, a green salad and steamed rice cooked in chicken stock...it's a no-fail, decadent surprise!!!
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