Steamed Halibut With Sothy Recipes

STEAMED HALIBUT WITH GINGER

Steps:

• In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.☞TESTER TIP: Once you begin cooking, this fish comes together very quickly. Have ready your sauce, tongs, and serving plate for the fish before you start cooking.
• Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
• Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.
• Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
• When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
• In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
• Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.

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.

STEAMED HALIBUT

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.

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.

ROASTED HALIBUT WITH MUSSEL BUTTER SAUCE

Steps:

• Heat oven to 425 degrees. In a large bowl, combine kelp with 4 cups of cool water and let stand until softened, about 5 minutes. Reserve 2 cups of the kelp water.
• On a lightly greased rimmed sheet pan, arrange half of the softened kelp in the center, allowing excess water to drip off kelp and slightly overlapping the pieces. (Do not squeeze water out of the kelp). Rub halibut with 2 tablespoons of oil and season with salt. Set halibut in the center of the kelp and lift kelp over the sides of the fish. It should stick to the fish. Top halibut with the remaining kelp, slightly overlapping, and tuck the kelp loosely underneath the fish to enclose it.
• Roast halibut until just opaque in the center, about 15 minutes. A metal cake tester or skewer inserted in the center of the fish should feel warm to the touch. Transfer wrapped halibut to a serving platter.
• Meanwhile, in a large pot, combine clam juice and the reserved kelp water, and bring to a boil over high heat. Add mussels, cover and cook until mussels open, 2 to 3 minutes; begin checking mussels at 2 minutes and transfer them to a bowl as they open (discard any that do not open). Tent with foil to keep warm. Pour mussel broth into a separate bowl, leaving behind any grit in the pot, and reserve the broth. Rinse out pot to remove any grit.
• Combine 1 tablespoon of the lemon juice with the saffron in a small bowl and mix well. In the rinsed pot, heat the remaining 2 tablespoons oil over medium. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, about 1 minute. Add reserved mussel broth (and any juice that has drained from the mussels) and saffron-lemon juice, and bring to a boil over high. Reduce heat to medium-low and simmer gently to allow flavors to meld, about 5 minutes. Discard garlic.
• While whisking constantly, add butter 1 tablespoon at a time, blending in each addition before adding the next. Then, whisk in heavy cream. Gently simmer until sauce is slightly reduced, about 5 minutes longer. Stir in the remaining 1 tablespoon lemon juice, parsley and tarragon, and season with salt. You should have about 2 cups of sauce.
• Remove the top layer of kelp to reveal halibut. You can serve the kelp to eat with the fish or discard it. Arrange mussels around halibut, removing the top shells for easier eating if you'd like. Spoon some sauce over the mussels and fish, and garnish with parsley and tarragon.
• To serve, divide the fish and mussels among plates. Garnish with more parsley and tarragon. Serve with the remaining sauce on the side.