Steamed Fish with Scallions and Sesame Oil

Turn the way back machine to 11 for this recipe from Fine Cooking Issue 15. (We're on issue 91 now!) I was looking for clean and healthy and I decided upon this simple preparation for halibut. There is orange and ginger in the topping as well as scallions. You sort of make an asian gremolata, rub it over the fish and then steam the fillets in a shallow bowl until cooked through. (The recipe calls for wrapping the fish in plastic (bleh....) I just did the bowl thing in a steamer basket (in a pan with a tight-fitting lid.) I don't like the idea of cooking my fish in plastic at all.) The bowl collects the juices which you then spoon over the fish. I served it with swiss chard sauteed with ginger and garlic. I thought it was OK but I doubt I'd make it again.

Halibut with Scallions & Sesame Oil

This dish goes together in less than 20 minutes. If you can't get halibut, any firm-fleshed white fish will do.Serves four.

ingredients

2 Tbs. minced fresh ginger1 small clove garlic, minced

2 Tbs. thinly sliced scallions

2 Tbs. toasted sesame oil

2 tsp. minced orange zest

4 halibut fillets (about 4 oz. each), skin removed

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

In a small bowl, combine the ginger, garlic, scallions, sesame oil, and orange zest. Divide the mixture and pat evenly on the fish fillets. Sprinkle with salt and pepper.
Lay a fillet in the center of an 8-inch sheet of plastic. Fold the plastic to create a tight package. Repeat with the other fillets.
Steam the fillets over simmering water for about 12 to 14 min., depending on the thickness of the fillets. Unwrap the fillets and transfer to a serving plate, pouring any steaming juices from the plastic over the fish.
From Fine Cooking 15, pp. 53