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Steamed Halibut with Sesame-Lime Sauce and Coconut Rice

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 4 servings
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.

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

Nutrition 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

How to Make It

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

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  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.