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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is my delicious version of an Atkin's recipe I found. We didn't have leftover's the first time. The second time, I doubled the recipe. The leftover's heated in the microwave taste like a yummy fish stew. Ingredients:
1 lb halibut fillet (skinned, you're going to roll it up) |
sea salt |
3 slices of thick bacon, diced |
1/4 lb shiitake mushroom, stemmed and sliced |
1/4 cup celery, diced |
2 tablespoons onions, diced |
1 clove garlic, minced |
1 tablespoon fresh parsley, minced |
4 tablespoons butter, melted and set aside |
1/2 cup dry white wine |
1/3 cup parmigiano-reggiano cheese, freshly grated |
hungarian paprika |
Directions:
1. Preheat oven to 350 degrees F.
2. Sprinkle the fillet with salt all over on one side.
3. Set it aside while you do the following:.
4. In a skillet, saute' bacon, mushrooms, celery, and onion until the vegetables soften.
5. Add garlic and cook about 2 minutes more, being careful not to burn the garlic.
6. Remove from heat, add parsley, and mix well.
7. Spread half the mixture over the halibut fillet.
8. Put half the melted butter in a glass baking dish.
9. Roll up the fillet beginning with the narrow end.
10. Don't try to roll it up tightly, and don't worry if some of the mixture spills out of the sides.
11. Place the fish seam side down in the baking dish.
12. Spoon the rest of the vegetable mixture over and around the halibut (and any that fell out while rolling).
13. Gently (so as not to push the topping off the fish) pour over the remaining butter and the wine.
14. Sprinkle the Parmesan-Reggiano on top of the fish.
15. Sprinkle generously with paprika.
16. I use alot!
17. Bake, uncovered, for 30 minutes.
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