Steamed Halibut With Sothi Recipes

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.

Steps:

• For the crust:
• Preheat the oven to 400 degrees F.
• In a food processor, combine the basil leaves, garlic and pine nuts. Slowly add the oil scraping down the sides a couple of times. Add Parmesan and season, to taste. Process briefly until combined. Add the eggs, egg yolk, and brioche crumbs. Mix for 1 minute and set aside. Arrange the fillets on a baking pan, pat dry, and season with salt and pepper. Place the crust mixture on a sheet of parchment paper; level off to 1/4-inch thick. Cut the parchment and the crust, using a sharp knife, to fit the size of each fillet, and gently slide butter on top of each fillet using a warmed spatula. Bake for 15 minutes.
• For the portobello mushrooms:
• Preheat grill on high.
• Mix all ingredients and rub marinade over portobello caps. Cook on grill for about 5 minutes on both sides until both sides are charred. Once charred, remove from grill and transfer into a roasting pan. Roast in the oven for 10 minutes. Remove pan from the oven and keep warm.
• For the beurre blanc:
• Combine the shallots, peppercorns, wine, lemon juice and vinegar in a medium saucepan over medium heat. Simmer for 7 minutes until the sauce liquids have reduced by two-thirds. Add the cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in the butter a little at the time. Strain through a fine mesh strainer. Adjust seasoning with salt and pepper, and stir in the sun-dried tomato paste. Hold the sauce in a bain-marie or canister to keep warm until ready to serve.
• For the creamed fennel:
• Heat large saute pan over medium heat. Add butter and melt, but be careful not to burn the butter. Once melted add the blanched fennel and saute over low heat. Season, to taste, with salt and pepper. Add heavy cream and reduce by half. Do not boil.
• To serve, arrange the creamed fennel in the center of each plate, top with the portobello mushrooms and the fish. Garnish with the broccoli and finish with the beurre blanc.

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.

Steps:

• In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
• In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.

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.

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.