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
STEAMED HALIBUT WITH SOTHY
Steps:
- For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
- For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
- Strain the rice and keep warm.
- For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
- Serve the halibut with the rice and Sothy on the side.
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 LEMONGRASS & GINGER
This recipe is a copycat of one served at Trilogy restauran in California. Adapted from "CA Wine Country Cooking Secrets." I haven't tried this yet. Recipe requires knowledge of how to use a steamer.
Provided by HeatherFeather
Categories Halibut
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous).
- Add remaining ingredients and spread paste on fish.
- Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.
GRILLED SEA BASS WITH CHILI-LIME DRESSING
While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
- Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
- Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
- Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g
GRILLED HALIBUT WITH TATSOI AND SPICY THAI CHILES
Categories Fish Leafy Green Backyard BBQ Dinner Lunch Halibut Spinach Summer Grill/Barbecue Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients in medium glass bowl. Season sauce to taste with salt and pepper. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat). Place carrot in medium bowl. Cover with ice water. Let stand 15 minutes, then drain well. Brush fish on all sides with 2 tablespoons oil. Sprinkle with salt and pepper. Grill until just opaque in center, about 4 minutes per side.
- Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallot; stir 1 minute. Add tatsoi; sprinkle with salt. Toss until tatsoi is wilted but still bright green, about 2 minutes; divide among 4 plates.
- Place fish atop tatsoi. Sprinkle each fillet with carrot; drizzle each with 2 tablespoons sauce. Serve, passing remaining sauce separately.
HALIBUT STEAKS WITH CHILI AND LIME
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- If you have two large halibut steaks cut each in half, making four portions.
- Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
- Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
- Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
- When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 16 grams, Sodium 627 milligrams, Sugar 1 gram, TransFat 2 grams
HALIBUT AND RED PEPPER SKEWERS WITH CHILI-LIME SAUCE
Categories Fish Onion Marinate Fourth of July Low Carb Wheat/Gluten-Free Lime Bell Pepper Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
- Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.
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