Cabbage Patch Halibut
Don't worry; this recipe has nothing to do with those creepy dolls. This is one of easiest and most delicious ways you can cook fish. The leaf not only keeps the halibut moist, but also holds all your assorted garnishes and seasonings tight against the meat, which creates an even more intensely flavored result. The lovely aroma of cabbage will mask those fishy smells that usually linger in the kitchen. Garnish with fresh cilantro leaves.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
This technique should work no matter what fish and ingredients are used, but you may have to adjust the cooking time. Just make sure you cut your other ingredients nice and thin, so they're able to cook during the relatively short roasting time.
Be sure to save the rest of the head, since once chilled, and sliced thin, it makes for a very interesting salad. Or simply slice it thickly, and fry it up with a few sausages.
Editor's Note:
Nutrition data for this recipe includes the full amount of cabbage. The actual amount of cabbage consumed will vary.
