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FareShare Gazette Recipes -- November 2008 - H's


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Halibut Fillet Wrapped in Romaine Lettuce with Mushrooms and Crab

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* Exported from MasterCook *

Halibut Fillet Wrapped in Romaine Lettuce with Mushrooms and Crab

Recipe By : Save-On-Foods Recipe 56; 2004
Serving Size : 6 Preparation Time :0:00
Categories : Volume 11-11 Nov 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large fresh Romaine lettuce leaves
180 grams fresh mushrooms -- (6 ounces)
[button, oyster or chanterelle mushrooms]
15 milliliters Western Family butter or margarine
[1 tablespoon]
1/2 large white onion -- finely minced
180 grams crab meat -- (6 ounces)
6 halibut fillets
[each about 120 grams or 4 ounces]
Salt and pepper -- to taste
Western Family plastic wrap

Wash and steam the Romaine leaves for 2 minutes or until they are bright
green; cool in ice water and set aside.

Clean the mushrooms thoroughly then blanch them in salted water for 3 to 4
minutes. Dice coarsely and set aside.

Heat the butter or margarine in a skillet and saute the mushrooms, onion
and crab meat until the onion is just soft. Season lightly with salt and
pepper to taste. Cool then separate into 6 equal portions.

Place 2 Romaine leaves on a work surface, overlapping each other. Place 1
halibut fillet on top; cover with 1 portion of the crab filling mixture.

Fold the edges of the lettuce up and around the fish; roll to cover
totally then tightly wrap the roll in plastic wrap. Repeat with the rest
of the leaves and fillings. Refrigerate until ready to cook.

Steam the rolls for 15 to 20 minutes then remove the plastic film and
slice each roll onto a dinner plate. Serve with your favourite white wine
sauce, lobster sauce or herb sauce.

Makes 6 servings.

Approximate nutritional values per serving: 191 calories; 32 g protein; 5
g fat; 4 g carbohydrate; 1 g fibre.

From a Save-On-Foods recipe pamphlet; Recipe 56; 2004.
MC format by Hallie. Untried.

Hallie's comment. If you are not that fond of cooking things in plastics
(which I am not but do occasionally nevertheless) you could probably use
baking parchment instead if you take care to really close the edges or
possibly even just make sure the lettuce is well closed around the filling
and secure any problem spots with toothpicks or skewers.

Contributed to the FareShare Gazette by Hallie; 18 November 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 153 Calories; 3g Fat (17.4% calories from 
fat); 28g Protein; 2g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 156mg 
Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable.

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