Sake-Steamed Halibut With Dilled Carrots
- 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
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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