Tilapia - Lemony Tilapia in Foil packets w/ Leek Rice Pilaf

By á-47

Ingredients

• 5 Tbsp. butter, softened, more for the foil
• 1 1/4 cups thinly sliced leek (white and light-green part only, from 1 medium leek)
• salt and pepper
• 1/2 cup long grain white rice
• 1 strip lemon zest (about 3/4x2 1/2")
• 1 medium shallot, minced (about 3 Tbsp)
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh dill
• 2 tea. fresh lemon juice
• 4 1" thick skinless halibut fillets (5-6 oz)
• 4 thin lemon slices, cut into half moons, seeds removed
• 1/4 cup dry white wine

Preparation

Step 1

Heat 1 1/2 Tbsp. butter in a 3 qt. saucepan over medium heat. Add the leek, season with 1/8 tea. salt and two or three grinds pepper, and cook, stirring frequently, until tender but not browned, 4-6 minutes. Add the rice, stir to coat with butter, and cook, stirring until the rice begins to crackle, 2-3 minutes. Add 3/4 cup plus 2 Tbsp. water, 1/2 tea. salt and the lemon zest. Cover and reduce heat to low. Simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the lemon zest, fluff with a fork,and set aside to cook slightly.

Heat oven to 375 degrees. Prepare 4 pieces of foil (4 - 12x20" pieces or heavy-duty foil. Fold in half to make 12/x10" rectangles).

In a small bowl, mix the remaining 3 1/2 Tbsp. butter with 1 Tbsp. of the shallot, the parsley, dill, lemon juice, salt and pepper to taste until evenly combined.

Arrange the foil sheets on a work surface. Coat the inside of each with butter, leaving a 3" border. Distribute the remaining shallots among the sheets, arranging them on one side. Distribute the rice among the sheets, arranging it in a small mound on top of the shallots. Season the halibut fillets with salt and pepper and put them on the of the rice. Smear the top of th3e fillet with the seasoned butter, distributing it evenly. Arrange two lemon slices on each fillet and sprinkle the wine over the fish. Seal the packets by tightly folding and crimping the edges to seal.

Transfer the packets to two large, rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets positions and continue to bake until the packets are puffed and fragrant, about 7 minutes more.

Serve immediately.