Edible rice paper is used extensively in Southeast Asian cooking and is a very versatile way to wrap up almost anything. (And it’s much easier to use than the instructions make it appear.) It can be eaten raw (after softening); sautéed, as it is in this recipe; or baked. Look for it in Asian markets and in large supermarkets that serve a Southeast Asian population. If you can’t find rice paper or if the whole idea makes you nervous, just grill the fish or bake it with a little of the pesto spread on top and serve it with the salad. Delicious. You can substitute a variety of fishes: fresh tuna, sea bass, and salmon all work well.
Lightly Season the halibut with salt and pepper. Dip a rice paper round completely in tepid water and wet it thoroughly. Transfer the paper to a dry tea towel and then lay
In a nonstick sauté pan heat the olive oil over medium heat. When the oil is hot and shimmering, add the fish packets. Sauté, turning once, until the rice paper is golden brown on both sides and the halibut is opaque, 4 to 5 minutes total. Drain the packets on paper towels. (If you can’t fit them all at once, you can sauté in batches, keeping the cooked packets warm in a low oven.)
Combine the greens with the Citrus Salad and arrange on serving plates. Top with the sautéed halibut packet. Garnish with mint sprigs and sprinkle with basil oil, if desired. Serve immediately.
If you like with fresh mint sprigs and basil oil (available in gourmet stores)
© 2004 John Ash. All rights reserved.