Source: dLife

A white wine and mustard sauce add delicate flavors to halibut wrapped in turnip leaves.

Servings

0.33 cup shallots, chopped
3 medium garlic cloves , minced
1.5 lb raw halibut fillets , cut into 6 pieces
1 cup low fat chicken broth
0.5 cup clam juice
0.5 cup fresh cubed turnips , peeled
0.33 cup white wine (dry)
1 tbsp dijon mustard
1.5 tsp cornstarch
12 turnip leaves , large
0.25 tsp salt
0.12 tsp black pepper
1 medium lemons , sliced (optional)

1 Mix shallots and garlic. Rub 1 teaspoon into each fillet. Seal in plastic wrap and place in refrigerator for at least 1 hour.
2 In a small pan, add remaining shallot mixture, broth, clam juice, turnips, and wine to a small pot. Bring to a boil over medium high.
3 Reduce heat and simmer, uncovered, until mixture is reduced to 1 1/4 cups, about 10 minutes.
4 Add mustard and cornstarch and bring to boil again. Reduce heat and cook until thick, about 1 minute.
5 Remove from heat, cover to keep warm.
6 In large saute pan, add 1/2" water and bring to boil. Layer turnip leaves in pan. Steam leaves, covered for 30 seconds or until wilted. Run leaves under cool water and dry well. Remove and discard stems.
7 Rinse and pat dry fillets. Season both sides with salt and pepper.
8 On work surface, place 1 fillet in the middle of 2 turnip leaves. Wrap leaves around fillet to form a package. Continue process until all fillets are wrapped.
9 In large saute pan, place wrapped fillets, seam side down, in 1/2" water. Bring to boil, cover, and steam until fish is done, about 7 minutes.
10 Remove packages, top with sauce and garnish with lemon wedges. Serve.

Be sure not to overcook the fish. It should be moist and flaky.