Steamed Halibut With Chili Lime Dressing Food

STEAMED HALIBUT WITH GINGER

Steps:

• In a small bowl, combine the soy sauce, sherry, and sesame oil, and stir well.☞TESTER TIP: Once you begin cooking, this fish comes together very quickly. Have ready your sauce, tongs, and serving plate for the fish before you start cooking.
• Fill the base of a steamer pan or a wok with about 4 inches (10 cm) of water. Place the steamer basket over the water.
• Arrange the fish, skin-side down, on a plate that will fit inside the steamer. (If you have more than 1 piece of fish, leave a little space between them.) Lightly season the fish with the salt and then scatter the ginger over the fish.
• Place the plate in position inside the basket or on the rack, and bring the steaming water to a rolling boil over high heat.
• When the steam is flowing well, adjust the heat to maintain an even flow, and cover the steamer basket with its lid. Cook until the fish is opaque throughout when checked at the thickest part, 6 to 12 minutes, depending on the thickness of the fish. Turn off the heat and leave the fish in the steamer.
• In a small pan or skillet over medium-high heat, warm the vegetable oil until it is hot but not smoking, about 1 minute.
• Carefully transfer the fish to a platter, leaving any liquid behind. Quickly pour the soy sauce mixture over the ginger-covered fish, and scatter the scallion on top of the ginger. Slowly drizzle the hot oil over the top of the fish. Serve right away.

STEAMED HALIBUT WITH SOTHY

Steps:

• For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and chile cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve.
• For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes.
• Strain the rice and keep warm.
• For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes.
• Serve the halibut with the rice and Sothy on the side.

GRILLED HALIBUT

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• Cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

HALIBUT STEAKS WITH CHILI AND LIME

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.

STEAMED HALIBUT WITH CHILI LIME DRESSING

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.

FLAKY SWEET PAN SEARED HALIBUT WITH CILANTRO LIME BREAD TOPPING

Steps:

• Rub the fish with half the lime juice and salt. Place skin side down in a heavy skillet and saute in olive oil until almost done. Turn during cooking.
• In another skillet add olive oil and heat. Add the breadcrumbs, garlic, salt and 2 T. cilantro. Toast over low heat, stirring constantly until crumbs are golden brown.
• Spread over the fish and cook until fish flakes easily.
• Blend the remaining lime juice and oil together. Drizzle over fish.
• Combine remaining cilantro and lime zest and sprinkle over fish.
• Serve hot with warmed tortillas and lime wedges.

STEAMED FISH AND VEGETABLES FOR ONE

Steps:

• Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
• Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
• Fold foil over and fold in edges twice, forming a pouch.
• Place on a baking sheet.
• Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
• Carefully open pouch to allow steam to escape.

STEAMED HALIBUT

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.

LIME AND DILL CHIMICHURRI SHRIMP

Steps:

• Place first 8 ingredients in a food processor; process until pureed. Reserve 6 tablespoons mixture for serving. Place remaining mixture in a bowl; toss with shrimp and vegetables. Let stand 15 minutes., Alternately thread shrimp and vegetables onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat until shrimp turn pink, 3-4 minutes per side. Serve on bed of additional herbs with crusty bread and reserved sauce.

HALIBUT AND RED PEPPER SKEWERS WITH CHILI-LIME SAUCE

Steps:

• Whisk fresh lime juice, 2 tablespoons olive oil, 2 tablespoons sugar, chopped fresh cilantro, and minced serrano chilies in small bowl until sugar fully dissolves. Let sauce stand 1 hour at room temperature to allow flavors to blend together. Season sauce to taste with salt and pepper. (Chili-lime sauce can be made 8 hours ahead. Cover and refrigerate. Bring sauce to room temperature before using.)
• Prepare barbecue (medium-high heat). Alternate halibut pieces, bell pepper pieces and onion pieces on six 10- to 12-inch metal skewers. Sprinkle with salt and pepper. Drizzle kebabs with remaining 2 tablespoons olive oil. Grill until fish is opaque in center and singed in places, turning kebabs occasionally, about 6 minutes. Transfer kebabs to platter. Serve kebabs, passing chili-lime sauce separately.

AUTHENTIC YAKISOBA

Steps:

• Bring a large pot of water to a boil. Cook soba in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 8 minutes. Drain noodles and rinse with cold water. Set aside.
• Heat oil in a wok over medium heat. Add pork and stir-fry with a pinch of salt and pepper, about 5 minutes. Transfer meat to a plate, reserving oil in wok. Add carrots, onion, ginger, and garlic to the wok and stir-fry for 3 to 4 minutes.
• Add cabbage to the wok and stir-fry briefly, about 1 minute. Add drained soba noodles. Pour in 1/2 the yakisoba sauce and stir-fry until noodles and vegetables are covered with sauce, about 3 minutes. Return pork to the wok. Add additional sauce as desired. Remove from heat.
• Garnish yakisoba with kizami nori and a small pile of beni shoga just before serving.

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER

Steps:

• Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
• Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
• Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
• Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
• Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
• Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
• Remove from the grill and top with garlic-lime butter.