Halibut Monterey
1 1/2 lbs. halibut fillets
salt and pepper
1/3 cup dry white wine
juice of 1 lemon
1 bay leaf, crushed
1/8 tsp. ground ginger
1/4 cup butter
1 tbsp. onion, minced
2 parsley springs, chopped
Season fish with salt and pepper. Cut into serving pieces. Roll up the pieces and secure with toothpicks.
Put remaining ingredients in a skillet and bring to boil. Add fish and simmer, covered, for 10 minutes. Serves four.