Romaine-Wrapped Halibut

Name: Romaine-Wrapped Halibut
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams halibut, cod, or other white fish fillet (1 1/4 to 1 1/2 inches thick); 1 lemon, halved crosswise; 10 larges 10 unblemished large outer romaine leaves (from 2 heads); 2 Tbsps finely chopped shallot; 3 Tbsps unsalted butter, softened

You can never have too many main course recipes, so give Romaine-Wrapped Halibut a try. This recipe serves 4. One serving contains 253 calories, 33g of protein, and 11g of fat. If you have butter, lemon, unblemished outer romaine leaves, and a few other ingredients on hand, you can make it. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Oven

Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon.

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Juice

Lemon

Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper.

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Salt And Pepper

Lemon Juice

Shallot

Butter

Sprinkle dish with remaining juice.

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Juice

Cook lettuce in a large pot of salted boiling water 1 minute. Immediately transfer with tongs to a bowl of ice water to cool.

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Water

Lettuce

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Tongs

Bowl

Pot

Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact.

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Lettuce

Ribs

Spread out 1 lettuce leaf lengthwise on a work surface.

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Lettuce Leaf

Spread

Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary). Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce.

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Salt And Pepper

Halibut

Lettuce

Spread top of fish with one fourth of shallot butter. Wrap lettuce over fish to form a packet (don’t worry if ends aren’t covered by lettuce) and transfer to baking dish. Make 3 more packets in same manner, arranging them close together in baking dish.

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Lettuce

Shallot

Butter

Spread

Fish

Wrap

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Baking Pan

Top each packet with a lemon slice. Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil.

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Lemon

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Baking Paper

Aluminum Foil

Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish.

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Fish

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Oven

Serve with pan juices poured over packets.

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Frying Pan

Equipment

Ingredients

Servings:

680grams

halibut, cod, or other white fish fillet (1 1/4 to 1 1/2 inches thick)1

lemon, halved crosswise 10larges

10 unblemished large outer romaine leaves (from 2 heads)2Tbsps

finely chopped shallot 3Tbsps

unsalted butter, softened

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Halibut on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.