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Fish Halibut
Zesty Chili Lime Halibut: A Steamed Delight

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Ingredients

Adjust Servings:


	3 limes juice of
	1 teaspoon kosher salt
	1 tablespoon sugar
	1 teaspoon oyster sauce
	1 garlic clove roughly chopped (if you're a garlic lover(add more)
	1/2 teaspoon fresh ginger roughly chopped
	1/2 teaspoon chili sauce (or hot sauce to taste)

	1 lb halibut fillet (or other white fish sufficient for four servings)
	3 roma tomatoes sliced thinly
	1 cucumber thinly sliced
	3 ounces of fresh mint
	1 tablespoon fresh thai basil
	1 tablespoon fresh cilantro

Nutritional information

188.8

Calories

20 g

Calories From Fat

2.3 g

Total Fat

0.5 g

Saturated Fat

68.1 mg

Cholesterol

777.7mg

Sodium

16.1 g

Carbs

3.9 g

Dietary Fiber

6.6 g

Sugars

27.7 g

Protein

328g

Serving Size (g)

Serving Size

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Zesty Chili Lime Halibut: A Steamed Delight

Name: Zesty Chili Lime Halibut: A Steamed Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: : 3; : 1; : 1; : 1; : 1; : 1/2; : 1/2; : 1; : 3; : 1; : 3; : 1; : 1

Features:

Cuisine:

American

My new favorite steamed fish recipe. i love the texture of steamed fish but the sauces are always to sweet or too bland this one is perfect. i try to stick to the recipe at least the first time i make it but of course ran out of chili sauce, i did have chili garlic sauce so used that in place of chili sauce and garlic. i'm also in the process of moving and already packed my bigger steamer so i wrapped the fish in parchment. thanks for the recipe.

35 min
Serves 4
Easy

Ingredients

Directions

Steamed Halibut With Chili Lime Dressing,You can substitute other white fleshed fish for the halibut and if you don’t have a steamer, you can wrap the fish in a loose foil packet and cook it in the oven for the same 9 to 11 minutes — just be careful when you open the foil because the steam will rush out. And, depending on your palate, you can increase or decrease the garlic and the heat.,My new favorite steamed fish recipe. i love the texture of steamed fish but the sauces are always to sweet or too bland this one is perfect. i try to stick to the recipe at least the first time i make it but of course ran out of chili sauce, i did have chili garlic sauce so used that in place of chili sauce and garlic. i’m also in the process of moving and already packed my bigger steamer so i wrapped the fish in parchment. thanks for the recipe.,03/22/10 very good fish! used 4 cloves of garlic and about double the ginger & sambal oelek. didnt have fresh mint or basil so used dried for both of those. i marinaded the tomato & cucumber slices in the dressing while the fish was steaming so my presentation wasnt as good but the flavor was exactly what we were looking for! 03/27/10 made again and really think this would be good as a thai style ceviche…gonna try it out and let you know how it turns out!!

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Steps

1 Done	For the Dressing.
2 Done	Combine the Ingredients in a Blender and Puree Until Smooth.
3 Done	Taste and Adjust Seasoning.
4 Done	For the Fish.
5 Done	Steam the Filets For 9 to 11 Minutes.
6 Done	Fan Out Tomato and Cucumber Slices on Serving Platter or on Four Individual Plates.
7 Done	Place Steamed Fish on Top of Tomato and Cucumber.
8 Done	Drizzle Dressing Over Fish.
9 Done	Rough Chop Herbs and Scatter Over the Dressed Fish.
10 Done	Garnish, If You Like, With Fried Shallots and Pickled Red Chilis.
11 Done	Note: to Fry Shallots, Thinly Slice Them and Stir Fry in Hot Oil in a Wok Till They Are Golden Brown--Drain on a Paper-Towel Covered Rack and Serve as a Crispy Garnish.