Steamed Halibut Fillets With Scallion Ginger Vinaigrette
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup coarsely chopped scallions including greens
- 1tablespoon grated ginger
- 3tablespoons coarsely chopped parsley
- 1teaspoon minced garlic
- 6tablespoons olive oil
- 1tablespoon wine vinegar
- 1tablespoon fresh lemon juice
- 2tablespoons Dijon-style mustard
- Salt and freshly ground pepper to taste
- 1hard-cooked egg quartered
- 4boneless skinless halibut or salmon fillets, about 6 ounces each
- 4slices lemon
Nutritional analysis per serving (4 servings)
390 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 35 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
- Step 2
Add the quartered egg and process briefly until coarsely blended.
- Step 3
Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
- Step 4
Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.
Private Notes
Comments
Husband loved it. Me, not so much. I think it was the mustard and egg flavors in the sauce — had hoped for something super fresh and zingy tasting. I may try again without the egg and a lot less mustard.
The sauce is very tasty...although I made some adjustments due to lack of ingredients. But,...DO NOT STEAM HALIBUT! I used local CA, but it turned soft and mushy. No, I didn’t overlook. I use halibut often. I realize it needs a sauce for taste, but I always sauté. Next time I’ll sauté, then cover then sauce. BTW, no need to purée the sauce. I just diced and wisked.
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