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Halibut with Scallions & Sesame Oil

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Serves four.

  • by from Fine Cooking
    Issue 15

This dish goes together in less than 20 minutes. If you can't get halibut, any firm-fleshed white fish will do.

  • 2 Tbs. minced fresh ginger
  • 1 small clove garlic, minced
  • 2 Tbs. thinly sliced scallions
  • 2 Tbs. toasted sesame oil
  • 2 tsp. minced orange zest
  • 4 halibut fillets (about 4 oz. each), skin removed
  • 1/4 tsp. salt
  • 1/2 tsp. freshly ground black pepper

In a small bowl, combine the ginger, garlic, scallions, sesame oil, and orange zest. Divide the mixture and pat evenly on the fish fillets. Sprinkle with salt and pepper.

Lay a fillet in the center of an 8-inch sheet of plastic. Fold the plastic to create a tight package. Repeat with the other fillets.

Steam the fillets over simmering water for about 12 to 14 minutes, depending on the thickness of the fillets. Unwrap the fillets and transfer to a serving plate, pouring any steaming juices from the plastic over the fish.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 10; Fat Calories (kcal): 92; Saturated Fat (g): sat fat g 2; Protein (g): protein g 25; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 2; Polyunsaturated Fat (g): 4; Sodium (mg): sodium mg 220; Cholesterol (mg): cholesterol mg 45; Fiber (g): fiber g 1;

Photo: Brian Hagiwara

I didn't love this. Of course it is steamed fish so you lost all that flavor from not searing or roasting. Still, I think I would try a different steamed fish recipe before going back to this one.

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