Steamed Halibut Packages

Steamed Halibut Packages
Steamed Halibut Packages

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    About 2 tbsp. salt

  • 2

    bunches Swiss chard, stems removed and discarded

  • 1

    cup chopped flat-leaf parsley

  • 2

    tablespoons chopped thyme

  • 8

    tablespoons (1 stick) butter

  • 6

    halibut fillets (each 6 to 8 oz. and about 1 in. thick)

  • Freshly ground black pepper

  • 2

    lemons, sliced paper thin

  • 2

    tablespoons minced shallot

  • 1/4

    cup fresh lemon juice

Directions

1. Bring a large pot of water to boil and add 1 tbsp. salt. Fill a large bowl with ice water and set aside. Select the 12 largest chard leaves (save remaining chard for another use) and cook in boiling water 1 minute. With tongs or a slotted spoon, transfer chard to ice water. 2. Drain chard and spread leaves out on clean, dry kitchen towels. 3. Arrange one large leaf on your workspace horizontally and arrange a second leaf on top of and perpendicular to the first. Sprinkle some of the parsley and thyme down center of leaves, then top with 1 1/2 tsp. butter. Generously season halibut with salt and pepper and set 1 fillet on butter and herbs. Arrange 4 lemon slices over top of fillet. Fold chard leaves around fish to enclose. Place packet seam side down in a steamer basket large enough to accommodate all six packets (or use a two-tiered bamboo steamer). Repeat with remaining 5 fillets. 4. Fill a large, high-sided frying pan or a wok with enough water to come 3/4 in. up sides and bring water to a boil. Add steamer basket and cover. Steam fish until just cooked through, 6 to 8 minutes. Very carefully cut into one packet to check fish for doneness.

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