Halibut Steamed with Ginger, Orange, and Lime

Halibut Steamed with Ginger, Orange, and Lime Recipe
James Carrier
Take some light cooking cues from a spa chef and steam halibut, or another mild white fish, over a fragrant broth made with orange juice, a splash of lime, and fresh ginger. Once the fish is cooked, the sauce is reduced and thickened with cornstarch.

Also combine fresh and dry versions of an ingredient - fresh and ground ginger, for instance - to intensify the flavor.

Notes: This lively steamed fish comes from chef Jim Gallivan at Red Mountain Spa in Ivins, Utah.

Yield:

Makes 4 servings

Recipe from

Nutritional Information

Calories 226
Caloriesfromfat 11 %
Protein 25 g
Fat 2.8 g
Satfat 0.4 g
Carbohydrate 24 g
Fiber 0.4 g
Sodium 67 mg
Cholesterol 36 mg

Ingredients

3 cups orange juice
1/3 cup lime juice
1 tablespoon ground ginger
4 pieces (4 oz. each) boned, skinned halibut fillet
1 tablespoon cornstarch
2 teaspoons minced fresh ginger
Salt
Cayenne
Asian chili oil (optional)
Thin shreds lime peel (green part only)

Preparation

1. In the bottom of an 11- to 12-inch-wide steamer or in a deep 5- to 6-quart pan, combine orange juice, lime juice, and ground ginger. Set a nonstick or oiled rack at least 1 inch above surface of juice (elevate, if necessary, on the rim of a cheesecake pan or three clean, empty 2- to 3-in.-tall cans with both ends removed). Cover pan and bring juice to a boil over high heat.

2. Rinse fish. Set pieces slightly apart on rack over boiling juice; cover pan and reduce heat to medium. Steam until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes. Lift out rack. With a wide spatula, lift fish from rack and set on a warm plate; cover to keep warm. Increase heat to high and boil pan juices, uncovered, until reduced to about 1 1/2 cups, 10 to 12 minutes.

3. In a small bowl, mix cornstarch with 3 tablespoons water. Add mixture, along with fresh ginger, to reduced pan juices; stir until boiling. Add salt and cayenne to taste.

4. Divide sauce evenly among four dinner plates. Lay a piece of fish in sauce on each plate. Garnish each portion with a few drops of chili oil and shreds of lime peel.

Note:

Jim Gallivan,

Red Mountain Spa, Ivins, Utah,

January 2003
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