Steamed Halibut Packages

Because halibut is the star of this recipe, make sure that you use the freshest fish available. Prep and Cook Time: 1 hour. Notes: You'll need two bunches of chard to get enough large leaves to wrap the fish, and a two-tiered bamboo steamer to steam it. It's essential that the lemons be sliced paper thin--a mandoline or very sharp knife works well.

Yield: Makes 6 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 45%
  • Protein: 45g
  • Fat: 20g
  • Saturated fat: 10g
  • Carbohydrate: 11g
  • Fiber: 4.5g
  • Sodium: 1728mg
  • Cholesterol: 105mg

Ingredients

  • About 2 tbsp. salt
  • 2 bunches Swiss chard, stems removed and discarded
  • 1 cup chopped flat-leaf parsley
  • 2 tablespoons chopped thyme
  • 8 tablespoons (1 stick) butter
  • 6 halibut fillets (each 6 to 8 oz. and about 1 in. thick)
  • Freshly ground black pepper
  • 2 lemons, sliced paper thin
  • 2 tablespoons minced shallot
  • 1/4 cup fresh lemon juice

Preparation

  1. 1. Bring a large pot of water to boil and add 1 tbsp. salt. Fill a large bowl with ice water and set aside. Select the 12 largest chard leaves (save remaining chard for another use) and cook in boiling water 1 minute. With tongs or a slotted spoon, transfer chard to ice water.
  2. 2. Drain chard and spread leaves out on clean, dry kitchen towels.
  3. 3. Arrange one large leaf on your workspace horizontally and arrange a second leaf on top of and perpendicular to the first. Sprinkle some of the parsley and thyme down center of leaves, then top with 1 1/2 tsp. butter. Generously season halibut with salt and pepper and set 1 fillet on butter and herbs. Arrange 4 lemon slices over top of fillet. Fold chard leaves around fish to enclose. Place packet seam side down in a steamer basket large enough to accommodate all six packets (or use a two-tiered bamboo steamer). Repeat with remaining 5 fillets.
  4. 4. Fill a large, high-sided frying pan or a wok with enough water to come 3/4 in. up sides and bring water to a boil. Add steamer basket and cover. Steam fish until just cooked through, 6 to 8 minutes. Very carefully cut into one packet to check fish for doneness.
  5. 5. While fish is steaming, make beurre blanc: Put shallot and lemon juice in a small nonreactive saucepan over medium heat. Cook until liquid is reduced to 1 tbsp. Remove from heat and whisk in remaining 5 tbsp. butter, 1 tbsp. at a time, until emulsified. Season with salt and pepper.
  6. 6. Serve fish packets immediately, topped with beurre blanc.
  7. Note: Nutritional analysis is per serving.
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