Sake-Steamed Halibut With Dilled Carrots

By á-170456

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

Preparation

Step 1

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.