Steamed Green Cabbage With Halibut Fillet Recipes

STEAMED GREEN CABBAGE WITH HALIBUT FILLET

Steps:

• Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
• Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

STEAMED CABBAGE

Steps:

• Melt margarine in a skillet over medium-high heat. Cook and stir onion and bell pepper slices until slightly softened, 3 to 5 minutes. Add cabbage, water, garlic, and thyme; bring to a boil. Reduce heat to medium; cover and cook until cabbage is tender, 8 to 10 minutes.
• Place scotch bonnet chile in the skillet and stir. Add salt and pepper. Simmer 2 or 3 minutes more.

PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE

Steps:

• Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
• Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
• Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.

STEAMED HALIBUT FILLETS WITH SCALLION GINGER VINAIGRETTE

Steps:

• Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
• Add the quartered egg and process briefly until coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
• Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.