STEAMED HALIBUT FLASHED WITH THAI BIRD-KAFFIR LIME OIL TURMERIC FRIED RICE AND LONG BEAN SALAD
Steps:
- Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar and water. Add the fish and brine for 20 minutes. Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though. Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking. Mix the kaffir, chile, ginger, garlic and salt and pepper. First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut. Serve.
- It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.
- Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime juice. Add the hot long beans. Check for seasoning and adjust. Let sit at room temperature.
STEAMED HALIBUT WITH COCONUT SAUCE
Steps:
- Special equipment: a large bamboo steamer
- In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
- Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
- Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
- Cook's Note: Cod or sea bass can be substituted for halibut.
GROUPER OR HALIBUT STEAMED IN PARCHMENT WITH SOUR ORANGE SAUCE AND MARTINI RELISH
Steps:
- Make the sour orange sauce: Put the orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until thickened and reduced to about 1/2 cup, 12 to 15 minutes. Whisk in the honey and transfer to a heatproof bowl.
- Whisk in the lime juice and zest, orange zest and vinegar then season with salt and pepper. Taste and add more honey, if needed. The sauce can be made up to 2 days in advance and refrigerated. Bring to room temperature before serving.
- Make the martini relish: Combine the olives, peppers, jalapeno, shallot, vinegar, oil and parsley in a small bowl. Season with salt and pepper. Stir and let sit at room temperature for at least 15 minutes to allow the flavors to meld. The relish can be made up to 1 day in advance without the parsley and refrigerated. Stir in the parsley just before serving.
- Make the fish: Preheat the oven to 400 degrees F.
- Season the fillets on both sides with salt and pepper. Cut 2 large parchment paper circles or hearts. Place 1 fillet in the center of each piece of parchment. Top each fillet with 1 tablespoon of oil and 1 tablespoon of wine. For each packet, bring the edges of the parchment together, then tightly fold in the edges, crimping around all sides to seal the packet completely. Place the packets on a rimmed baking sheet or in a large ovenproof skillet.
- Bake the packets for 15 minutes. Using oven mitts, place each packet on a dinner plate and let sit for 2 minutes. Carefully cut open each packet and drizzle the fish with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves. Serve immediately.
SIMPLEST STEAMED FISH
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
- Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams
STEAMED HALIBUT
We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.
Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g
STEAMED HALIBUT WITH CHILI LIME DRESSING
You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.
Provided by Chef Kate
Categories Halibut
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the Dressing.
- Combine the ingredients in a blender and puree until smooth.
- Taste and adjust seasoning.
- For the Fish.
- Steam the filets for 9 to 11 minutes.
- Fan out tomato and cucumber slices on serving platter or on four individual plates.
- Place steamed fish on top of tomato and cucumber.
- Drizzle dressing over fish.
- Rough chop herbs and scatter over the dressed fish.
- Garnish, if you like, with fried shallots and pickled red chilis.
- Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.
Nutrition Facts : Calories 188.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.1, Sodium 777.7, Carbohydrate 16.1, Fiber 3.9, Sugar 6.6, Protein 27.7
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