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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 24%
  • Fat: 7.8g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.9g
  • Protein: 36.1g
  • Carbohydrate: 18.7g
  • Fiber: 0.6g
  • Cholesterol: 52mg
  • Iron: 1.9mg
  • Sodium: 576mg
  • Calcium: 87mg


  • 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


  1. 1. Combine first 8 ingredients in a small bowl, stirring with a whisk. Set aside.
  2. 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. 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.
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