Lemony Halibut en Papillotes with Leek Rice Pilaf

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network