Wok Steamed Halibut Steaks Recipe
Ingredients
| 4 fish steaks (preferably hali- but or grouper), about 1-1/2 inches (3 cm) thick | ||
| Ground pepper | 1 To taste | |
| 1 cup loosely packed parsley leaves 1 clove garlic | ||
| Capers | 1 Tablespoon, drained (Herb Sauce:) | |
| Salt | 1 Pinch (Herb Sauce:) | |
| Olive oil | 1/4 Cup (16 tbs) (Herb Sauce:) | |
| Lemon juice | 1/4 Cup (16 tbs) (Herb Sauce:) | |
| Salt | To Taste | |
Directions
Herb Sauce: By hand or in food processor, chop parsley, garlic and capers very finely; add salt.
If chopping by hand, transfer to mortar and crush with pestle.
Gradually add oil, then lemon juice to make spoonable sauce.
If making in advance, cover with thin layer of oil and refrigerate.
Whisk together before serving over fish.
In wok, pour boiling water to depth of 2 inches (5 cm); set over' high heat.
Rub fish with salt and pepper to taste; set in metal basket or bamboo steamer over wok.
Cover and steam until fish flakes and is opaque, 10 to 15 minutes.
Remove fish from wok and serve with sauce to pour over.
If chopping by hand, transfer to mortar and crush with pestle.
Gradually add oil, then lemon juice to make spoonable sauce.
If making in advance, cover with thin layer of oil and refrigerate.
Whisk together before serving over fish.
In wok, pour boiling water to depth of 2 inches (5 cm); set over' high heat.
Rub fish with salt and pepper to taste; set in metal basket or bamboo steamer over wok.
Cover and steam until fish flakes and is opaque, 10 to 15 minutes.
Remove fish from wok and serve with sauce to pour over.
Chef
