Halibut Steamed with Ginger, Orange, and Lime

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

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 11%
  • Protein: 25g
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Carbohydrate: 24g
  • Fiber: 0.4g
  • Sodium: 67mg
  • Cholesterol: 36mg

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. 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. 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. 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. 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.
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