Halibut Steaks in Foil Packages

Name: Halibut Steaks in Foil Packages
Cuisine: France
Ingredients: 10 kumquats, seeded and finely chopped; 1 tablespoon finely scissored fresh Chinese chives or regular chives; 1 tablespoon finely scissored fresh Chinese chives or regular chives; 1 clove garlic, finely chopped; 1 cucumber, peeled, cut in half lengthwise, seeded, and thinly sliced; 1 medium-size zucchini, cut in half lengthwise and thinly sliced; 1 tablespoon fresh lemon juice; 6 large slices smoked salmon of your choice; Pepper from the mill; 14 cup pure olive oil; 1 yellow onion, finely chopped; 6 skinless and boneless halibut steaks, 4 ounces each and ½ inch thick

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

A favorite from the small weekday menu of my Boston restaurant. Use salmon of any origin; I use my own home-smoked salmon; “belly lox” is too salty.

Ingredients

6 skinless and boneless halibut steaks, 4 ounces each and ½ inch thick
6 large

Europe
France
Fish course
Pescatarian
Gluten-free

Method

Wrap each halibut steak with a slice of smoked salmon and pepper lightly. Place each steak on a square piece of foil, large enough to wrap the fish in it “drugstore fashion.”

Preheat the oven to 375°F. Heat 1 tablespoon of the oil in a skillet over medium-high heat and sauté th