Best Steamed Halibut Recipes

STEAMED HALIBUT

Steps:

• Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

STEAMED HALIBUT WITH SOTHY

Steps:

• For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
• For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
• Strain the rice and keep warm.
• For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
• Serve the halibut with the rice and Sothy on the side.

HALIBUT STEAMED WITH ORANGES, TOMATOES, AND OLIVES

Steps:

• Cut off peel and white pith from oranges. Cut oranges between membranes to release segments.
• Heat oil in heavy very large skillet over medium-high heat. Add onions and garlic; sauté until tender and just beginning to brown, about 8 minutes. Add tomatoes and wine. Bring to boil. Reduce heat to medium-low and simmer 3 minutes. Gently stir in orange segments and olives. Season mixture to taste with salt and pepper. Sprinkle halibut fillets with salt and pepper. Arrange halibut in single layer atop vegetable mixture in skillet. Cover and simmer gently until halibut is just opaque in center, about 12 minutes.
• Spoon vegetable mixture onto plates. Top with halibut. Place feta cheese atop vegetable mixture and alongside halibut. Sprinkle with chives and serve.

HALIBUT OR OTHER FISH STEAMED IN BANANA LEAVES

Steps:

• Put at least 2 inches of water in the bottom of a steamer. Soak the banana leaves in hot water until soft, just a few seconds.
• Toss together the fish, garlic, ginger, nam pla, sugar, and cayenne. Put a piece of the seasoned fish in the center of each of the banana leaves and top with shallot, cilantro, and a light sprinkling of salt. Fold in the sides of the leaves and seal shut with toothpicks or skewers.
• Steam for about 15 minutes, or until the fish is done (peek into one of the packages to check). Be careful of the steaming liquid when removing the packages. Remove each of the fish pieces from its package before serving and spoon some of the juices over it.
• Lemongrass Halibut (or Other Fish) Steamed in Banana Leaves
• In step 2, toss the fish with 1 teaspoon hot red pepper flakes, 2 tablespoons minced lemongrass, 1 teaspoon ground coriander, 1 tablespoon fresh lime juice, and the nam pla and sugar. Put it in the packages as directed and top with the shallots, 1/2 cup chopped fresh chives or scallion, and 1/2 cup fresh basil leaves, preferably Thai basil. Seal and steam as directed.

STEAMED HALIBUT WITH ROSEMARY SERVED WITH PARSNIP PURéE

Steps:

• Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water.
• Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture.
• Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip purée made without ginger.

STEAMED GREEN CABBAGE WITH HALIBUT FILLET

Steps:

• Heat water and butter in a large, heavy saucepan over medium heat until butter melts. Add cabbage, and season with salt and pepper. Cover, and steam, stirring occasionally, until cabbage is tender, about 25 minutes. Stir in dill.
• Season halibut on both sides with salt and pepper. Arrange fish on top of cabbage in a single layer. Cover, and steam until cooked through, about 6 minutes. Season with pepper. Garnish with dill.

STEAMED HALIBUT FILLETS WITH SCALLION GINGER VINAIGRETTE

Steps:

• Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
• Add the quartered egg and process briefly until coarsely blended.
• Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
• Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.

STEAMED HALIBUT WITH GINGER SAUCE

Steps:

• Combin ginger, soy sauce, rice vinegar, water, sugar, garlic and sesame oil in small bowl, then set aside while preparing fish and vegetables. Place carrots in the top of a steamer over simmering water and steam 5 minutes. Then, push them to one side of the steamer and add the halibut steaks and mushrooms. Place lemon slices and cilantro sprigs on top of the fish. Cover and steam another 5 to 8 minutes. After 5 minutes, check to see if fish is done. Pierce the cetner of each steak with a fork and pull it open slightly; the flesh should be opaque and moist. If fish is done, remove to a platter, cover and keep warm. Add bok choy to the steamer and cook until lim yet tender, 3 to 4 minutes. Remove vegetables from the steamer. Arrange fish and vegetables on serving plates and spon a little of the ginger soy sauce over the top.

FRESH HALIBUT STEAMED IN SWISS CHARD WITH THAI CURRY CREAM

Steps:

• Season halibut lightly with salt, pepper and lime zest and set aside. Blanch chard leaves in lightly salted water for 5 to 10 seconds until softened and then immediately plunge into ice water to stop cooking and set color. Pat dry and wrap halibut pieces completely with leaves.
• To serve: Add mushrooms, scallions and olive oil to an oven-proof saute pan large enough to hold fish in one layer. Saute mushroom mixture until its just beginning to color. Place wrapped fish on top of mushroom mixture, add the wine and stock and cover. Finish cooking fish on top of stove over moderate heat or in a preheated 400 degree oven for 10 to 12 minutes or until fish is cooked through. With a spatula, lift fish and its mushroom bed and place attractively on warm plates. Pour sauce around and garnish with cilantro sprigs and deep fried leeks on top of wrapped fish.

THAI STEAMED HALIBUT

Steps:

• Combine coconut milk with lemon peel, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric.
• Cut halibut into serving pieces and place in an 8 or 9 inch glass pan; pour coconut milk marinade over fish.
• Cover and refrigerate for 1 to 2 hours; do not marinade longer as the fish will become too soft.
• Line a steamer with parchment paper and poke holes in paper.
• Combine lime juice and fish sauce.
• Remove halibut from marinade, keeping marinade on the fish, and place in steamer set over boiling water.
• Discard excess marinade.
• Or set a rack over the water, place fish on a plate and set on rack not touching the water.
• Spoon half of lime juice mixture over fish and sprinkle with salt.
• Baste fish with remaining lime juice mixture during cooking time.
• Cover the steamer and steam 12 minutes per inch of thickness.
• Check for doneness.
• Keep water at a high boil during cooking time.
• Remove halibut from steamer and sprinkle with remaining cilantro.
• Serve with lime wedges.

STEAMED HALIBUT WITH COCONUT SAUCE

Steps:

• Special equipment: a large bamboo steamer
• In a medium saucepan over low heat, combine the coconut milk, lime juice, garlic, lemongrass, serrano, turbinado sugar and fish sauce. Whisk it all together, then bring to a simmer and cook for 5 minutes. Cover and keep warm until ready to serve. Remove the lemongrass before serving.
• Fill a large pot with 2 inches of water and bring to a light boil over medium heat. Line a bamboo steamer with parchment paper. Sprinkle the halibut with salt and place in the steamer. Cover the steamer and set it over the pot of boiling water. Steam until the fish is cooked through and tender, 6 to 7 minutes.
• Transfer the fillets to shallow bowls and top each serving with about 1/2 cup of the coconut sauce. Garnish with a cilantro sprig and serve.
• Cook's Note: Cod or sea bass can be substituted for halibut.

SAKE-STEAMED HALIBUT WITH DILLED CARROTS

Steps:

• Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.
• Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.

STEAMED HALIBUT FLASHED WITH THAI BIRD-KAFFIR LIME OIL TURMERIC FRIED RICE AND LONG BEAN SALAD

Steps:

• Set up a steamer that can hold the 4 fillets. Mix lime juice, salt, sugar and water. Add the fish and brine for 20 minutes. Add the fillets to the steamer (should be lined with red leaf or banana leaf), top with the scallions and steam for 8 to10 minutes until cooked though. Meanwhile, in a small saucepan, heat the peanut oil very hot until almost smoking. Mix the kaffir, chile, ginger, garlic and salt and pepper. First plate the halibut and right before serving, add the mix to the hot oil, mix and immediately flash the halibut. Serve.
• It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.
• Blanch the long beans in a 350 degree fryer for only 1 minute until wrinkled. Mix in a bowl the sambal, fish sauce and lime juice. Add the hot long beans. Check for seasoning and adjust. Let sit at room temperature.

STEAMED HALIBUT IN BORSCHT WITH WARM CHIVE-HORSERADISH SAUCE

Steps:

• Heat oil in a heavy 3-quart saucepan. Add onions and fennel, and cook slowly about 5 minutes, until softened. Tie garlic, thyme, parsley and chopped cabbage in a double thickness of cheesecloth, and add it to saucepan along with stock and beets. Simmer 15 minutes. Season to taste with salt and pepper. Remove from heat. Discard cheesecloth and its contents. To serve the dish chilled, refrigerate beet mixture at least 4 hours or overnight.
• Bring 3 cups water to a boil in a small saucepan. Add julienned cabbage leaves, cook just until bright green, then drain. Set leaves aside, covered, to keep warm; for a cold dish, refrigerate.
• Mix creme fraiche, sour cream or mayonnaise with horseradish, sugar and chives. If using mayonnaise, thin it beforehand with 2 tablespoons water. This sauce can be gently warmed in a small saucepan or chilled to serve cold.
• To serve, steam halibut until fully cooked outside and just warm inside, 6 to 8 minutes. Keep warm. Reheat beet mixture, spoon into warmed shallow soup plates, sprinkle with julienned cabbage and top with fish. Or spoon chilled beet mixture into shallow soup plates, add cabbage, and top with gefilte fish. Serve horseradish sauce, warm or chilled, on the side.

TRUFFLE-STEAMED HALIBUT ON MELTED LEEKS WITH TRUFFLE VINAIGRETTE

Steps:

• Combine the truffle peelings and Madeira in a small saucepan over medium heat. Bring to a simmer. Simmer for 5 minutes. Strain through a fine sieve, separately reserving the liquid and peelings.
• Heat 2 tablespoons of olive oil in the same saucepan over medium heat. Add the chopped onion, 1/4 cup of the chopped carrot, celery, and sachet. Saute for about 4 minutes, or until the vegetables are tender. Add the reserved Madeira liquid and stir to de-glaze the pan. Continue to cook for about 3 minutes or until the pan is almost dry. Add the rich chicken stock and cook about 4 minutes or until the liquid is reduced by half. Immediately strain through a fine sieve into a medium size, heat-proof bowl. Discard the solids. Set the liquid aside to cool.
• When the liquid is cool, whisk in the vinegar, 1/2 cup of the remaining olive oil, and the truffle oil. Season the truffle vinaigrette to taste with salt and pepper. Set aside.
• Remove the green part from the leeks (you may want to reserve this for making stock). Split leeks in half, lengthwise, down to but not through the root ends. Holding the leeks together by the root, rinse thoroughly under cold running water to remove all the grit. Pat dry.
• Place the leeks in a medium saucepan along with the chicken stock, butter, minced parsley, and salt and pepper to taste. Bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes or until the leeks are soft. Add the 1/2 cup of remaining diced carrots and simmer for 3 minutes. Cover and turn off the heat, but leave the pan on the burner to keep the leeks warm until ready to serve.
• While the leeks are cooking, prepare the halibut.
• Lightly season each piece of halibut with salt and freshly ground white pepper to taste. Place 2 truffle slices and 1 tarragon leaf on each side of the halibut. Using a large pastry brush, very lightly coat one side of 6 10-inch by 10-inch squares of plastic wrap with the remaining 1 tablespoon of olive oil. Securely wrap each piece of fish in an oiled plastic wrap square. Place the halibut in the top half of a steamer over lightly simmering water. Cover and steam for 8 minutes per inch, or until the fish is just firm but slightly underdone in the center. Remove the fish from the steamer.
• Whisk the fines herbs into the reserved truffle vinaigrette.
• Spoon equal portions of the melted leeks into the center of each 6 warm dinner plates. Unwrap the fish and place one piece on top of the leeks. Drizzle the vinaigrette over the fish and around the edge of the plate. Garnish top with crispy leeks and serve.
• Add oil to deep fryer, or a 3-inch deep saute pan. Heat over medium-high until very hot but not smoking, and add the leeks. Quickly fry until the leeks are crisp, about 30 seconds. Remove leeks from oil immediately. Drain on paper towels and sprinkle with salt.

STEAMED HALIBUT WITH LEMONGRASS & GINGER

Steps:

• In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous).
• Add remaining ingredients and spread paste on fish.
• Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.

SAKE-STEAMED HALIBUT WITH GINGER & CABBAGE

Steps:

• Soak the cauliflower in the ginger juice at room temperature for 1 hour.
• Drain.
• Meanwhile, in each of 2 medium skillets, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
• Divide the cabbage, leeks and fresh ginger between the skillets and season with salt, pepper, & crushed red pepper flakes.
• Cover and cook over low heat, stirring frequently, until softened but not browned, about 8 minutes.
• Divide the sake between the skillets and bring to a boil.
• Add 4 halibut fillets to each skillet and season with salt, pepper & crushed red pepper flakes (if using).
• Cover and cook over high heat until the fish is firm, about 10 minutes.
• Transfer the halibut and vegetables to shallow bowls.
• Garnish with the shaved cauliflower and sliced scallions and serve.

GROUPER OR HALIBUT STEAMED IN PARCHMENT WITH SOUR ORANGE SAUCE AND MARTINI RELISH

Steps:

• Make the sour orange sauce: Put the orange juice in a small nonreactive saucepan and bring to a boil over high heat. Cook until thickened and reduced to about 1/2 cup, 12 to 15 minutes. Whisk in the honey and transfer to a heatproof bowl.
• Whisk in the lime juice and zest, orange zest and vinegar then season with salt and pepper. Taste and add more honey, if needed. The sauce can be made up to 2 days in advance and refrigerated. Bring to room temperature before serving.
• Make the martini relish: Combine the olives, peppers, jalapeno, shallot, vinegar, oil and parsley in a small bowl. Season with salt and pepper. Stir and let sit at room temperature for at least 15 minutes to allow the flavors to meld. The relish can be made up to 1 day in advance without the parsley and refrigerated. Stir in the parsley just before serving.
• Make the fish: Preheat the oven to 400 degrees F.
• Season the fillets on both sides with salt and pepper. Cut 2 large parchment paper circles or hearts. Place 1 fillet in the center of each piece of parchment. Top each fillet with 1 tablespoon of oil and 1 tablespoon of wine. For each packet, bring the edges of the parchment together, then tightly fold in the edges, crimping around all sides to seal the packet completely. Place the packets on a rimmed baking sheet or in a large ovenproof skillet.
• Bake the packets for 15 minutes. Using oven mitts, place each packet on a dinner plate and let sit for 2 minutes. Carefully cut open each packet and drizzle the fish with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves. Serve immediately.

STEAMED HALIBUT WITH LEMON OLIVE QUINOA SALAD

Steps:

• Fill a large skillet halfway with water and bring to a boil. Line bottom of a bamboo steamer basket with lemon slices. Set in boiling water.
• Season halibut with salt and pepper, place on top of lemon slices, and cover. Steam until fish is opaque, 5 to 7 minutes.
• In a medium bowl, stir together olives, parsley, lemon zest, and olive oil.
• Top fish with olive mixture and serve immediately with quinoa.

TRIPLE-PEPPER STEAMED HALIBUT

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, bell peppers, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic; sauté 20 minutes or until tender.
• Stir in wine, basil, and oregano; cook 1 minute.
• Sprinkle fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper; arrange fish over bell pepper mixture.
• Cover, reduce heat, and simmer 10 minutes or until fish flakes easily when tested with a fork.