The sauce that smothers these halibut parcels and baby vegetables is called avgolemono and has a Greek origin. It's frothy and tangy - perfect complement to this dish. The recipe is from the London fish restaurant called Livebait. — posted by <a href=”http://www.recipezaar.com/browse/getchef.zsp?id=224740″>kolibri</a>


From Recipe-zaar Halibut Recipes