Citrus-Steamed Alaska Halibut
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
* 8 large kaffir lime leaves
* 1 orange
* 4 Alaska Halibut fillets (4 to 6-oz. ea.), fresh, thawed or frozen
* salt and pepper, to taste
* 2 Tbsp. ponzu sauce (citrus seasoned soy sauce)
* 1-1/2 Tbsp. chopped chives
* 1/4 tsp. crushed red pepper
* 1 orange
* 4 Alaska Halibut fillets (4 to 6-oz. ea.), fresh, thawed or frozen
* salt and pepper, to taste
* 2 Tbsp. ponzu sauce (citrus seasoned soy sauce)
* 1-1/2 Tbsp. chopped chives
* 1/4 tsp. crushed red pepper
What to do:
1. Fill a 12-in. skillet with water to a depth of 1-inch and bring to a boil.
2. Meanwhile, lay lime leaves, 2 per seafood portion, onto a metal or bamboo steamer basket. Slice orange in half crosswise. Squeeze juice from one orange half to make 1/4 c. juice; cut remaining half into thin slices. Layer orange slices on top of lime leaves. Rinse any ice glaze from frozen Alaska Halibut under cold water; place fillets on top of orange slices in steamer and season with salt and pepper.
3. Turn off heat. Place steamer basket into skillet; return liquid to a boil. Cover loosely and cook 5 to 7 min. for frozen halibut or 4 to 5 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. While halibut is cooking, blend orange juice, ponzu sauce, chopped chives, and red pepper in a small bowl. Serve sauce with cooked fillets.
Cook's Tip: Best with Alaska Whitefish Varieties: Alaska Pollock, Cod, Sole or Halibut. For a more elegant presentation, steam in parchment packets.
2. Meanwhile, lay lime leaves, 2 per seafood portion, onto a metal or bamboo steamer basket. Slice orange in half crosswise. Squeeze juice from one orange half to make 1/4 c. juice; cut remaining half into thin slices. Layer orange slices on top of lime leaves. Rinse any ice glaze from frozen Alaska Halibut under cold water; place fillets on top of orange slices in steamer and season with salt and pepper.
3. Turn off heat. Place steamer basket into skillet; return liquid to a boil. Cover loosely and cook 5 to 7 min. for frozen halibut or 4 to 5 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. While halibut is cooking, blend orange juice, ponzu sauce, chopped chives, and red pepper in a small bowl. Serve sauce with cooked fillets.
Cook's Tip: Best with Alaska Whitefish Varieties: Alaska Pollock, Cod, Sole or Halibut. For a more elegant presentation, steam in parchment packets.
Nutritional information:
Calories: 180; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 45mg; Total Carbs: 6g; Fiber: 1g; Protein: 30g; Sodium: 307mg;