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      Title: Steamed Halibut with Cherry Tomatoes and Fresh Wax Beans
 Categories: Fish
      Yield: 4 Servings

  1 1/2 lb Halibut; skin removed and
           - cut into 4 equal Portions
      4    Aluminum foil pieces (8x10")
  1 1/2 c  Fresh wax beans
    1/2 pt Cherry tomatoes; halved
      4    Green onions; cut into
           - matchsticks
      2 ts Fresh dill; finely chopped
    1/2 ts Salt
    1/2 ts Freshly ground black pepper
      2 ts Extra-virgin olive oil

  Preheat oven to 425°F. Place each piece of fish in the center of a
  sheet of foil and surround with beans, tomatoes, and green onions;
  sprinkle with dill, salt, and pepper, and drizzle with olive oil.

  Fold the lengthwise edges of the foil up toward each other to
  create a tent; then fold the edges over twice to make an air-tight
  seam. Fold the ends inward to seal the edges. There should be
  plenty of space between the foil and fish. Bake fish packets for
  about 10 to 12 minutes, or until fish is no longer opaque and
  flakes easily.

  Recipe by Ethel Brennan

  Recipe FROM: Shape Magazine, May 1999

  Posted by: Traci Gionfriddo

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