Sake-Steamed Halibut With Dilled Carrots

Sake-Steamed Halibut With Dilled Carrots
Sake-Steamed Halibut With Dilled Carrots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • Nonstick vegetable oil spray as needed

  • 2

    halibut fillets, abt 1 1/2" thk - (10 to 12 oz ea)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 4

    teaspoons chopped fresh dill

  • 1

    bottle sake - (750 ml)

  • 3

    onion slices, 1/2" thick

  • 2

    cups thinly-sliced peeled carrots

  • 2

    garlic cloves peeled, halved

  • 1

    teaspoon butter

Directions

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. This recipe yields 4 servings.

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