Delish Fish

My Virginia brother's wife, Ann, is an amazing cook. She has the background for it, having been to the Cordon Bleu in Paris to take classes when she and my bro were stationed there. When we visit her, she always makes killer meals - cassoulet that takes her three days to make, Cotelettes Pojarsky rich with butter and cream and, this time, Zucchini-Wrapped Fish Fillets.

She used salmon for her version and it was really pretty with the pink salmon peeking out of the fresh green wrapping but I wanted to try halibut both because it's less threatened here in the west and because I thought the flavors of halibut, basil, lemon and zucchini would meld well. Both versions are really delicious and the wrapping keeps the fish wonderfully moist. While it is fairly simple to prepare, it makes an elegant presentation and looks much more difficult than it really is, once you get the knack of shaving the zucchinis very, very thinly. She adapted hers from the recipe on epicurious.com so if you go there and do a search for Zucchini-Wrapped Fish Fillets, you'll have the basic recipe and can do your own riffs on this swish and delish fish dish!