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Halibut Fillet Wrapped in Romaine Lettuce with Mushrooms and Crab

Halibut Fillet Wrapped in Romaine Lettuce with Mushrooms and Crab is a volume 11-11 nov 2008 recipe made with Fresh Romaine Lettuce Leaves, Western Family Butter Or Margarine, White Onion, and Crab Meat. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 12
• 180 g
• 15
• 1/2
• 180 g

Method (preview)

1. 1

   Wash and steam the Romaine leaves for 2 minutes or until they are bright green; cool in ice water and set aside.

2. 2

   Heat the butter or margarine in a skillet and saute the mushrooms, onion and crab meat until the onion is just soft.

3. 3

   Season lightly with salt and pepper to taste.

4. 4

   Cool then separate into 6 equal portions.

5. 5

   Place 2 Romaine leaves on a work surface, overlapping each other.

6. 6

   Place 1 halibut fillet on top; cover with 1 portion of the crab filling mixture.

7. 7

   Fold the edges of the lettuce up and around the fish; roll to cover totally then tightly wrap the roll in plastic wrap.

8. 8

   Repeat with the rest of the leaves and fillings.

9. 9

   Refrigerate until ready to cook.

10. 10

    Steam the rolls for 15 to 20 minutes then remove the plastic film and slice each roll onto a dinner plate.

11. 11

    Serve with your favourite white wine sauce, lobster sauce or herb sauce.

12. 12

    From a Save-On-Foods recipe pamphlet; Recipe 56; 2004.

13. 13

    MC format by Hallie. Untried.

14. 14

    Contributed to the FareShare Gazette by Hallie; 18 November 2008. www.fareshare.net