It’s amazing how well steaming works for imparting the vibrancy of aromatics in food. Five minutes is all it takes to perfectly cook fish while making it far more flavourful than you’d think. At the same time, the garlic and basil become so mild, they taste great served along with the fish. Salt, pepper and a squeeze of lime are all it takes to finish this simple, yet very satisfying dish.
Time: 20 minutes
Serves: 2
Ingredients:
1 cup tightly-packed basil leaves 3 cloves garlic – thinly sliced 1 stalk lemon grass – cut into 3” pieces & unfurled 2 6-ounce halibut filets ½ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 1 lime – quarteredPreparation:
Place a pot containing an inch of water and a steamer basket over high heat.
Once the water begins boiling, place half the basil, garlic and lemon grass in the basket and place the fish on top. Cover the fish with the remaining herbs. Cover the pot and steam the fish for five minutes.
Remove the pot from heat and plate the fish along with the basil and garlic, discarding the lemon grass. Sprinkle with the salt and pepper and serve with the lime wedges.