Alaska Halibut Recipes
Thai Steamed Halibut
- 1-1/2 lbs. Halibut Fillets, cut into 1 inch pieces
- 1
cup low-fat coconut milk
- 1 grated large lemon,
rind of
- 2 medium green onions, coarsely chopped
- 2 teaspoons
peeled and grated fresh ginger
- 2 teaspoons chopped
cilantro, divided
- 1 clove garlic, peeled and
minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon
ground turmeric
- 2 tablespoons fresh lime juice
- 1 tablespoon
fish sauce or 2 teaspoons soy sauce
- 1/8 teaspoon
salt
- 1 lime, cut into wedges
- parchment paper
Combine coconut milk with lemon peel, green onions,
ginger, 1 teaspoon cilantro, garlic, red pepper flakes
and tumeric.
Cut halibut into serving pieces and place in an 8 or
9 inch glass pan; pour coconut milk marinade over fish.
Cover and refrigerate for 1 to 2 hours; do not marinade
longer as the fish will become too soft. Line a steamer
with parchment paper and poke holes in paper.
Combine lime juice and fish sauce. Remove halibut from
marinade, keeping marinade on the fish, and place in
steamer set over boiling water. Discard excess marinade.
Or set a rack over the water, place fish on a plate and
set on rack not touching the water. Spoon half of lime
juice mixture over fish and sprinkle with salt.
Baste fish with remaining lime juice mixture during
cooking time. Cover the steamer and steam 12 minutes
per inch of thickness. Check for doneness. Keep water
at a high boil during cooking time. Remove halibut from
steamer and sprinkle with remaining cilantro. Serve with
lime wedges.
Makes 4 servings.
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