3 or 4
How to cook Greek Halibut
- 2 pounds (1 kg) halibut fillets or steaks
- 1 Boston lettuce
- 1/4 cup (60 mL) freshly minced parsley
- 1 bay leaf, broken-up into pieces
- 1 small onion, diced
- 1/4 cup (60 mL) olive or vegetable oil
- 1/2 cup (125 mL) white wine or Vermouth
- 1 teaspoon (5 mL) salt
- 1/4 teaspoon (1 mL) caraway seeds
- 1 cube chicken broth concentrate
- 1 cup (250 mL) caper sauce
- Boiled rice
- Chopped parsley
- Arrange lettuce leaves over the bottom of a glass 8 x 12-inch (20 x 30-cm) dish.
- Sprinkle lettuce leaves with half of minced parsley, bay leaf pieces and onion dices.
- Sprinkle all over with remaining minced parsley.
- Arrange halibut fillets or steaks on top of herbs.
- Mix together olive or vegetable oil, white wine or Vermouth, salt and caraway seeds pour all over fish fillets or steaks.
- Break-up chicken broth concentrate cube sprinkle all over fish.
- Completely cover fish with lettuce leaves.
- Microwave on 'MAXIMUM' for 10 minutes, then on 'MINIMUM' for 5 minutes leave to rest for 5 minutes.
- Arrange fish onto a serving plate, pour in caper sauce and sprinkle with chopped parsley.
- Serve, along with boiled rice.
Oven: 700 watts
Preparation time: 15 minutes
Cooking time: 15 minutes
Waiting time: 5 minutes
In Greece, each fish serving is wrapped in a vine leaf, that can usually be found in Greek grocery stores. If it is not possible for you to get some, use Boston lettuce leaves.
Serve along with boiled rice, mixed with melted butter and chopped parsley.
This recipe for Greek Halibut serves/makes: 3 or 4
The Greek Halibut recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Halibut
Preparation Method: Microwave