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Steamed Halibut Fillets With Sweet Pepper Cucumber And Basil Vinaigrette Recipe

Ingredients

How to make it

  • 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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  • invisiblechef 16 years ago
    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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lauriew Vancouver, CA

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