Go to: Just Seafood Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Sake-Steamed Halibut With Dilled Carrots

Nonstick vegetable oil spray -- as needed
2 halibut fillets, abt 1 1/2" thk - -- (10 to 12 oz ea)
Salt -- to taste
Freshly-ground black pepper -- to taste
4 teaspoons chopped fresh dill
1 bottle sake - (750 ml)
3 onion slices, 1/2" thick
2 cups thinly-sliced peeled carrots
2 garlic cloves -- peeled, halved
1 teaspoon butter

Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.

Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil.

Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.

This recipe yields 4 servings.

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.