Romaine-Wrapped Halibut

Romaine-Wrapped Halibut
Photo by Romulo Yanes


  • 3 tablespoons unsalted butter
  • 1 lemon
  • 10 unblemished large outer romaine leaves
  • 4 (6 oz) pieces halibut, cod, or other white fish fillet
  • 2 tablespoons shallot

Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter. Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon. Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season wel...

View full recipe at Epicurious


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