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Steamed Wild Halibut


Inspired by Good Fish by Becky Selengut

Serves 2

2 portions of Vital Choice halibut (6 oz or 4 oz), thawed and pat dry
2 carrots, peeled into wide, long strips
4 cups spinach
Organic extra virgin olive oil or macadamia nut oil, for wiping on steamer insert

Steaming liquid
1 cup water
1 cup sake
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon seasoned rice vinegar
1 tablespoon freshly grated ginger

Vital Choice ikura (salmon roe/caviar), for garnish
Toasted sesame seeds, for garnish

  • Lightly oil a steamer insert. Put all the ingredients for the steaming liquid in the bottom of a steamer pot.
  • Lay the spinach down on the insert, topped with the carrots. Lay the halibut on top of the carrots.
  • Bring the steaming liquid to a boil. Put the fish and vegetables over the boiling liquid. Put the lid on and steam on high heat for 5 minutes, or until the halibut just starts to flake when pressed firmly with your finger.
  • Remove the insert and keep the fish and vegetables warm. Reduce the steaming liquid by half.
  • Plate the vegetables and fish and spoon the reduced sauce on the fish. Garnish with ikura and sesame seeds.

About Becky Selengut

Becky Selengut is a private chef, author (Washington Local and Seasonal Cookbook, Good Fish), columnist (Edible Seattle) and cooking teacher. She worked for 3 years at the internationally acclaimed Herbfarm Restaurant under her mentor, Chef Jerry Traunfeld before setting out on her own to start Cornucopia, her private chef and education business.

She's at work on her third cookbook, "Shroom: Mind-bendingly good recipes for wild and cultivated mushrooms" (Andrews McMeel Fall 2014).

Learn more at cornucopiacuisine.com.

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