Lemony Halibut en Papillotes with Leek Rice Pilaf

Lemony Halibut en Papillotes with Leek Rice Pilaf
Photo by Scott Phillips


  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 medium shallot, minced (about 3 Tbs.)
  • ½ cup long grain white rice
  • ¼ cup dry white wine
  • 1 Tbs. chopped fresh dill
  • 2 tsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • + 5 more ingredients
    • 1-¼ cups thinly sliced leek (white and lightgreen parts only, from 1 medium leek)
    • 4 1-inch-thick skinless halibut fillets (5 to 6 oz. each)
    • 5 Tbs. unsalted butter, softened; more for the parchment
    • 4 thin lemon slices, cut into half moons, seeds removed
    • 1 strip lemon zest (about ¾ x 2-½ inches)

Heat 1-1/2 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the leek, season with 1/8 tsp. salt and a grind or two of pepper, and cook, stirring frequently, until tender but not browned, 4 to 6 minutes. Add the rice, stir to coat with butter, and cook, stirring until the rice begins...

View full recipe at Fine Cooking


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