Steamed Halibut With Coconut Sauce Recipes

STEAMED HALIBUT WITH SOTHY

Steamed Halibut with Sothy image

Provided by Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 28

Ingredients

2 tablespoons vegetable oil
2 shallots, sliced
1/2 cup sliced onion
2 tablespoons ghee or clarified butter
1 clove garlic, sliced
1 tablespoon minced ginger
1 green chile, minced
1 1/2 tablespoons hot curry powder
3 fresh curry leaves* (See Cook's Note)
1/2 teaspoon mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground turmeric
Pinch saffron
2 cups fish stock, recipe follows
13 1/2 ounces canned coconut milk*
2 tomatoes, cut in quarters
1 teaspoon kosher salt
1 tablespoon lime juice
1/2 cup heavy cream
2 cups basmati rice
Kosher salt
6 star anise
2 stalks lemon grass, white part only, chopped
2 (1-inch) pieces fresh ginger, sliced
2 oranges, sliced
2 pounds halibut, cut into 6 portions, skin and bones removed
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
Strain the rice and keep warm.
For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
Serve the halibut with the rice and Sothy on the side.

STEAMED HALIBUT

Steamed Halibut image

We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 5m

Number Of Ingredients 4

Ingredients

Herbs such as basil, thyme, parsley, and tarragon
2 halibut steaks
Salt
1 lime

Steps:

Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g

STEAMED HALIBUT WITH CHILI LIME DRESSING

Steamed Halibut With Chili Lime Dressing image

You can substitute other white fleshed fish for the halibut and if you don't have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes -- just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.

Provided by Chef Kate

Categories Halibut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 limes, juice of
1 teaspoon kosher salt
1 tablespoon sugar
1 teaspoon oyster sauce
1 garlic clove, roughly chopped (if you're a garlic lover(add more)
1/2 teaspoon fresh ginger, roughly chopped
1/2 teaspoon chili sauce (or hot sauce to taste)
1 lb halibut fillet (or other white fish, sufficient for four servings)
3 roma tomatoes, sliced thinly
1 cucumber, thinly sliced
3 ounces of fresh mint
1 tablespoon fresh Thai basil
1 tablespoon fresh cilantro
2 tablespoons fried shallots (optional)
1 tablespoon pickled red chile (optional)

Steps:

For the Dressing.
Combine the ingredients in a blender and puree until smooth.
Taste and adjust seasoning.
For the Fish.
Steam the filets for 9 to 11 minutes.
Fan out tomato and cucumber slices on serving platter or on four individual plates.
Place steamed fish on top of tomato and cucumber.
Drizzle dressing over fish.
Rough chop herbs and scatter over the dressed fish.
Garnish, if you like, with fried shallots and pickled red chilis.
Note: To fry shallots, thinly slice them and stir fry in hot oil in a wok till they are golden brown--drain on a paper-towel covered rack and serve as a crispy garnish.

Nutrition Facts : Calories 188.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.1, Sodium 777.7, Carbohydrate 16.1, Fiber 3.9, Sugar 6.6, Protein 27.7

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