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Trendy chefs are using the cooking technique of this recipe-gently cooking fish (or meat) with its seasoning in a tightly sealed wrapper. The flavors fuse together in a unique way and the fish cooks in its own juices. Be careful not to marinate the fish too long or it will taste “perfume-y.” Bay leaves impart great flavor, but avoid eating them because the leaf or its stem could get stuck in your throat.
Serves 4
4 halibut steaks (8 ounces each)
16 whole bay leaves
8 teaspoons lemon-flavored olive oil
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
http://www.hoffmancenter.com/page.cfm/661
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