Steamed Halibut with Sesame-Lime Sauce and Coconut Rice

Photo: Lee Harrelson; Styling: Jan Gautro
Steamed halibut has a clean, mild flavor that complements this pungent sauce. We used a bamboo steamer set over simmering water to steam the fish. It's helpful to lightly coat the bamboo with cooking spray before adding the fish.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 293
Caloriesfromfat 24 %
Fat 7.8 g
Satfat 2.9 g
Monofat 1.9 g
Polyfat 1.9 g
Protein 36.1 g
Carbohydrate 18.7 g
Fiber 0.6 g
Cholesterol 52 mg
Iron 1.9 mg
Sodium 576 mg
Calcium 87 mg

Ingredients

1/4 cup finely chopped green onions
2 tablespoons finely chopped fresh mint
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons fish sauce
1 1/2 teaspoons dark sesame oil
1/4 teaspoon red curry paste
1 cup water
3/4 cup basmati rice
3/4 cup light coconut milk
1/2 teaspoon salt, divided
3 tablespoons chopped fresh cilantro
4 (6-ounce) halibut fillets
1/4 teaspoon freshly ground black pepper
4 lime wedges

Preparation

1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Set aside.

2. Combine 1 cup water, rice, coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; let stand 5 minutes. Stir in cilantro.

3. Sprinkle fish evenly with remaining 1/4 teaspoon salt and pepper. Steam fish, covered, 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1/2 cup rice on each of 4 plates; top with 1 fillet. Drizzle each serving with 2 tablespoons sauce. Serve with lime wedges.

Note:

David Bonom,

April 2008