Recipe

Steamed Halibut Fillets With Sweet Pepper Cucumber And Basil Vinaigrette Recipe

	Lauriew / All my dishes 1 year, 10 months ago This is a wonderful way to prepare fish. Bamboo steamers are available in kitchen stores in various sizes and are very inexpensive. Credits to: Two Meatballs in the Italian Kitchen by Pino Luongo and Mark Strausman Prep:15m Cook:15m Servings:4	Lauriew
	halibut bamboo steamer fish

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Ingredients

For the Vinaigrette:

* 1/2 bunch fresh basil, leaves only (about 1 cup)

* 1 small clove garlic

* 1/2 red bell pepper, cored, seeded and minced

* 1/2 yellow bell pepper, cored, seeded and minced

* 1/2 english (seedless) cucumber, peeled and cut into tiny cubes

* 1 scallion, white part only, thinly sliced

* 1 tablespoon red wine vinegar

* 2 tablespoons extra-virgin olive oil

* 1/2 teaspoon kosher salt

For the court bouillon:

* 12 whole cloves

* 1 small white onion

* 6 cups water

* 1/2 cup white wine vinegar

* 2 bay leaves

* 3 juniper berries

* 12 black peppercorns

* 3 fresh rosemary sprigs

* 3 fresh italian parsley sprigs

For the fish:

* Four 6-8 oz halibut fillets

* 1 teaspoon kosher salt

* 4 lemon slices

* 4 small fresh rosemary sprigs

Directions

Make the vinaigrette: Place the basil and garlic in the bowl of a food processor and process until finely chopped. Transfer to a medium bowl, add the vegetables and scallion and whisk in the vinegar, oil and salt. Set aside.

Steam the fish: Insert the cloves into the onion. Place the onion, water, vinegar, bay leaves, juniper berries, peppercorns, rosemary and parsley in an 8-10 quart stockpot (I used a wok and it worked well) and bring to a boil over high heat. Season each piece of halibut with salt and place a piece of lemon and rosemary on top. Place the halibut in the bamboo steamer in a single layer (I lined the steamer with parchment paper first). Place the steamer over the court bouillon, cover, reduce heat to medium-high, and cook the fish maintaining a vigorous steam, until the fish is moist, flaky, and pristine white, 10 to 12 minutes. (Keep your face away from the escaping steam when you remove the lid from the steamer)

Discard the lemon and parsley and transfer the fish to a platter. Spoon the basil vinaigrette on top of and around the fish.

Serve immediately.

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Comments

invisiblechef 1 year, 9 months ago said:
Thanks so much! I started a group awhile ago called Steam Cuisine, I added your recipe there. I'm the only member :) feel free to join! I love my steamer and always could use more advice.

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