Lemony Steamed Fish Recipes

FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE

Fish Fillets Steamed in Lettuce Leaves with Lemon-Dill Sauce image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 to 2 pounds skinless halibut fillet
Salt and freshly ground white pepper
1 large head Bibb lettuce
1/4 cup very coarsely chopped fresh dill
6 (4-inch) sprigs fresh mint
4 tablespoons unsalted butter
1 small shallot, finely chopped (about 3 tablespoons)
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/4 cup coarsely chopped fresh dill
1/4 teaspoon salt
Freshly ground white pepper
Dill flowers or small dill sprigs

Steps:

Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

LEMONY STEAMED FISH

Lemony Steamed Fish image

Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.

Provided by DHERDEBU

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

6 (6 ounce) halibut fillets
1 tablespoon dried dill weed
1 tablespoon onion powder
2 teaspoons dried parsley
¼ teaspoon paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tablespoons lemon juice

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cut 6 foil squares large enough for each fillet.
Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g

DANNY CHAN'S STEAMED SALMON WITH LEMON

Danny Chan's Steamed Salmon with Lemon image

Chinese cooks traditionally steam fish with ginger and scallions, which are said to mollify the flavor of the fish. Chef Danny Chan's innovative twist is the addition of refreshing lemon. When Chef Chan steams shrimp, scallops and lobster, he uses the same method, but omits the soy sauce.

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Two 1-pound salmon fillets
1 tablespoon soy sauce
1/4 teaspoon salt
1/8 teaspoon ground white pepper
2 scallions, cut into 4-inch pieces
4 slices ginger
1 lemon
2 teaspoons sesame oil

Steps:

Thoroughly rinse the fish in cold water and pat dry. Put the fillets in a 9-inch shallow heatproof bowl. Drizzle the soy sauce, salt and pepper over the salmon. Sprinkle with the scallions and ginger. Cut the lemon in half crosswise. Cut half a lemon into 4 slices and put on the fish. Juice the remaining lemon and drizzle over the fish.
Put a 1-inch-high steamer rack in a 14-inch flat-bottomed wok. Add water to a depth of 3/4 inch and bring to a boil over high heat. Carefully put the bowl on the rack, cover, and steam for 8 to 10 minutes. Test the fish for doneness by poking the thickest party with a chopstick or fork; the fish should flake. If not, steam 1 to 2 minutes or until the fish just flakes. Be sure to check the water level from time to time and replenish if necessary, with boiling water. Carefully remove the bowl from the wok. Drizzle the sesame oil over the fillets.

SIMPLEST STEAMED FISH

Simplest Steamed Fish image

If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it. Drizzle it with olive oil and lemon juice. Sprinkle it with coarse salt. Eat.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, main course

Time 10m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds cod or other fillet, in two pieces, or 1 large halibut steak
2 tablespoons extra virgin olive oil
Juice of 1/2 lemon
Coarse salt to taste

Steps:

Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 0 grams

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