Fish Fillets in Lettuce Leaves With Lemon Dill Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is easier than you might think, and creates an extremely moist and tender parcel of fish, made rich and delicious by the tangy lemon sauce. Ingredients:
1 1/2-2 lbs halibut fillets or 1 1/2-2 lbs salmon fillets |
salt and pepper |
8 large lettuce leaves |
1/4 cup coarsely chopped fresh dill |
4 sprigs fresh mint |
4 tablespoons unsalted butter |
1 small shallot, finely chopped (3 t.) |
1/2 teaspoon grated lemon zest |
2 tablespoons fresh lemon juice |
1/4 cup coarsely chopped fresh dill |
1/4 teaspoon salt |
pepper |
Directions:
1. Cut the fillet into 4 equal square pieces.
2. Season both sides of the fish with salt and pepper.
3. Separate the out leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf - use two leaves if necessary).
4. sprinkle the fish with 1 T. of the dill.
5. Top with another 1 or two lettuce leaves, the time cupped side down, so that the fish is completely enclosed in lettuce.
6. Wrap the remaining fillets in lettuce, sprinkle each one with dill and arrange them, without crowding, in a steamer rack or asket.
7. Bring several inches of water to a boil in the bottom of a steamer.
8. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness.
9. Turn off the heat, uncover the steamer and let the fish rest for 1 - 2 minutes.
10. While the fish is steaming, make the sauce. Melt 1 T. butter in a small saucepan or skillet over medium-low heat.
11. Add the shallots and cook, stirring about 1 minute.
12. Add the lemon zest and juice and bring the mixture to a simmer.
13. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. the sauce should be slightly thickened and the butter emulsified.
14. Stir in the dill and season with the salt and pepper to taste.
15. Carefully transfer the fish packets to warm serving plates.
16. Pour the sauce over and around the fish and garnish with dill sprigs or flowers.
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