Citrus-Steamed Alaska Halibut
Recipe courtesy of Alaska Seafood Marketing Institute.
8 large kaffir lime leaves
4 Alaska Halibut fillets (4 to 6 ounces each), fresh, thawed or frozen
Salt and ground black pepper to taste
2 tablespoons ponzu sauce (citrus seasoned soy sauce)
1 1/2 tablespoons chopped chives
1/4 teaspoon crushed red pepper
- Fill a 12-inch skillet with water to a depth of 1-inch and bring to a boil.
- Meanwhile, lay lime leaves, 2 per seafood portion, onto a metal or bamboo steamer basket.
- Slice orange in half crosswise. Squeeze juice from one orange half to make 1/4 cup juice; cut remaining half into thin slices. Layer orange slices on top of lime leaves.
- Rinse any ice glaze from frozen Alaska Halibut under cold water; place fillets on top of orange slices in steamer and season with salt and pepper.
- Turn off heat. Place steamer basket into skillet; return liquid to a boil. Cover loosely and cook 5 to 7 minutes for frozen halibut or 4 to 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- While halibut is cooking, blend orange juice, ponzu sauce, chopped chives, and red pepper in a small bowl.
- Serve sauce with cooked fillets.
Makes 4 servings.
Tip: Best with Alaska Whitefish Varieties: Alaska Pollock, Cod, Sole or Halibut. For a more elegant presentation, steam in parchment packets.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180; Total Fat: 3g; Saturated Fat: 0g; Cholesterol: 45mg; Total Carbs: 6g; Fiber: 1g; Protein: 30g; Sodium: 307mg.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.