Halibut fillets, each fillet coiled into a ring and held with a skewer, half baked (or mostly, depending on how thick...leave about 10 minutes to go and remove skins if not already off) , then each ring is stuffed with Coquilles St. Jaques with the typical parmesan and bread crumb topping and baked the rest of the way. Served on a bed of mixed brown and wild rice.
I thought it was ok, but nothing exceptional...but then I had to substitute with smoked cheddar and sweet brown bread and was out of parsley.
