Producer: Get Hooked Seafood
Fisherman: Morgan Castagnola
Catch Method: Trawl
Port of Landing: Santa Barbara
Description: Created by Chef Brian at Crudo e Nudo in LA, this recipe combines halibut fillets in a lemon caper sauce with fresh thyme and thinly sliced leeks.
Ingredients: halibut (frozen), olive oil, white wine, capers, butter, leeks, fresh thyme and lemon
Instructions: Prepare the fillets 'en papillote' by folding them in a parchment paper pouch then baking (parchment paper is not included with your share).
