STEAMED POMPANO WITH GINGER-LIME HOLLANDAISE
Provided by Regina Schrambling
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Grate the zest off the lime and set aside. Squeeze the juice into a blender jar. Add the egg yolks, cayenne and a pinch of salt. Set aside.
- Pour two cups of water into a large saucepan. Place a trivet or flat steamer rack inside. Arrange the fillets on a heat-proof plate, skin side down, and sprinkle with the lime zest, ginger and salt to taste. Place the plate on the steamer, cover the pot and bring to a boil. Steam until the fish is just cooked, about seven minutes. (If the fillets are too big, you will have to do this in two stages or in two pots.)
- While the fish cooks, melt the butter in a small saucepan and keep it very hot.
- Remove the fillets from the steamer plate and pour the cooking liquid into the blender; this gives the sauce extra flavor. Blend for 10 seconds, then, with the motor running, add the hot butter in a slow, steady stream. Season with more salt if you like. Spoon the hollandaise over the fish and serve at once.
Nutrition Facts : @context http, Calories 799, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 63 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 32 grams, Sodium 824 milligrams, Sugar 0 grams, TransFat 1 gram
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