Steamed Halibut With Chili Lime Dressing Recipes

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STEAMED HALIBUT WITH CHILI LIME DRESSING



Steamed Halibut With Chili Lime Dressing image

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.

Provided by Chef Kate

Categories     Halibut

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

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
2 tablespoons fried shallots (optional)
1 tablespoon pickled red chile (optional)

Steps:

  • For the Dressing.
  • Combine the ingredients in a blender and puree until smooth.
  • Taste and adjust seasoning.
  • For the Fish.
  • Steam the filets for 9 to 11 minutes.
  • Fan out tomato and cucumber slices on serving platter or on four individual plates.
  • Place steamed fish on top of tomato and cucumber.
  • Drizzle dressing over fish.
  • Rough chop herbs and scatter over the dressed fish.
  • Garnish, if you like, with fried shallots and pickled red chilis.
  • 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.

Nutrition Facts : Calories 188.8, Fat 2.3, SaturatedFat 0.5, Cholesterol 68.1, Sodium 777.7, Carbohydrate 16.1, Fiber 3.9, Sugar 6.6, Protein 27.7

STEAMED HALIBUT



Steamed Halibut image

We loved this recipe with halibut steaks. You can also make it with salmon steaks or Pacific cod. Serve this healthful, clean-tasting main dish with asparagus; try cooking it in the second layer of the steamer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 5m

Number Of Ingredients 4

Herbs such as basil, thyme, parsley, and tarragon
2 halibut steaks
Salt
1 lime

Steps:

  • Line a steamer with fresh mixed herbs. Season halibut steaks with salt; place on herbs. Cover, and steam over simmering water until opaque, 5 to 7 minutes. Add a squeeze of lime.

Nutrition Facts : Calories 252 g, Protein 47 g, SaturatedFat 2 g

HALIBUT STEAKS WITH CHILI AND LIME



Halibut Steaks With Chili and Lime image

Provided by Florence Fabricant

Categories     dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 6

2 pounds halibut steaks about 1 1/4 inches thick, preferably 4 small- to medium- size steaks or two large ones
Juice of 2 limes
2 tablespoons extra-virgin olive oil
1/2 tablespoon chili powder
2 cloves garlic, crushed
Salt to taste

Steps:

  • If you have two large halibut steaks cut each in half, making four portions.
  • Combine the lime juice, olive oil, chili powder and garlic in a shallow dish large enough to hold the halibut steaks in a single layer. Add a pinch of salt if desired.
  • Place the halibut steaks in the dish, turn them once, cover with plastic wrap and allow to marinate in the refrigerator for 30 minutes. Turn them again and marinate another 30 minutes.
  • Preheat grill or broiler to very hot. Grill or broil the halibut steaks until lightly browned on one side, about six minutes, then turn and cook them on the other side. Baste them with the marinade a couple of times during cooking.
  • When the fish is done, place the remaining marinade in a small saucepan and bring to a simmer. Spoon the heated marinade over the fish and serve at once.

Nutrition Facts : @context http, Calories 592, UnsaturatedFat 24 grams, Carbohydrate 5 grams, Fat 43 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 16 grams, Sodium 627 milligrams, Sugar 1 gram, TransFat 2 grams

CHILI-LIME DRESSING



Chili-lime Dressing image

You can make lemon dressing by substituting fresh lemon juice for lime juice and omitting the chili powder. If you can't find brown rice vinegar, use the regular variety. Dressing will keep for up to two weeks in the refrigerator.

Provided by Dancer

Categories     Salad Dressings

Time 10m

Yield 2 3/4 cs.

Number Of Ingredients 7

1 cup low-sodium tamari
1 cup mirin (sweetened Japanese rice wine)
1/2 cup brown rice vinegar
2/3 cup lime juice
2 teaspoons onion powder
1 teaspoon lime zest
1 teaspoon chili powder

Steps:

  • In large bowl, whisk together all ingredients.
  • Store in a glass jar in the refrigerator.

GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

SIMPLEST STEAMED FISH



Simplest Steamed Fish image

This really IS simple. You'll need a steamer for this dish. I don't have a steamer so I used a large roasting pan and I keep on hand 4 cans that have the top AND bottoms removed from them. A good size can would be about the size of the smaller tuna cans, or cat food cans. The ones I use happen to come from La Preferida green chili cans. Whatever can you use, just make sure all are the same size (so your platter doesn't tilt) and that they're the type that you can remove the bottom lid as well as the top (some cans have molded bottoms and can't be removed). Also, the cans can't be too tall or the lid of your roasting pan might touch your food. I use a shallow casserole dish to hold the fish.

Provided by Hey Jude

Categories     Very Low Carbs

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 1/2 lbs sea bass or 1 1/2 lbs halibut
2 tablespoons extra virgin olive oil
1/2 lemon, juice of
coarse salt

Steps:

  • Put at least 1-inch of water in the bottom of a steamer; cover and bring to a boil.
  • Put the fish in a heat-proof rack or casserole; place in the steamer; cover and steam 4-8 minutes, or until the fish is done.
  • Check fish often, being careful when removing the lid of the steamer so you don't get scalded.
  • Stop the cooking as soon as a thin-bladed knife meets no resistance when poking the fillet.
  • Thicker fillets may need about 10-12 minutes.
  • Transfer the fish to a warm platter and drizzle with olive oil and lemon juice. Sprinkle with coarse salt and serve.

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