Just For the Halibut
Serves 2
Recipe By: Barbara Kafka
1 teaspoon olive oil
1/2 pound halibut fillet about 1/2 inch thick
4 medium shrimp in shell, butterflied
4 sprigs fresh chervil, tarragon or parsley
2 slices lemon with peel -- thinly sliced
1 tablespoon white wine
kosher salt
pepper
Brush a large dinner plate with oil. Place fish in center and arrange 2
shrimp on either side. Sprinkle with herbs. Place lemon slices on top.
Add wine, salt, and pepper. Cover tightly with plastic wrap. Cook at 100%
for 3 minutes. Remove from oven. Pierce plastic with the tip of a sharp
knife. Let stand, covered, for 3 minutes. Uncover and serve hot.
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