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

Sunset

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.

Jim Gallivan,

Red Mountain Spa, Ivins, Utah,

Sunset

January 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note