Dairy-Free, Nut-Free
SERVES 4
PREP TIME: 15 MINUTES / COOK TIME: 15 MINUTES
Light, flaky halibut is the perfect fish to steam with savory vegetables, herbs, and spices. This simple dish features a savory stock as the base, topped with fresh cabbage and mushrooms (try it with shiitake or oyster mushrooms). Serve it over a bed of whole-grain brown or wild rice or quinoa.
1 pound fresh halibut
1 teaspoon salt, divided
2 tablespoons white wine
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
½ teaspoon honey
1 teaspoon grated fresh ginger
1 cup water
⅓ medium head napa cabbage, chopped
1 cup mushrooms, chopped
1 tablespoon toasted sesame oil
2 scallions, green and white parts, thinly sliced
½ lemon, sliced
Bioactive ingredients:
halibut, white wine, soy sauce, ginger, cabbage,
mushroom, onion, lemon
1.
Cut the halibut into 4 equal pieces. Season with ½ teaspoon of salt.
2.
In a large skillet, combine the wine, soy sauce, vinegar, honey, ginger, and water. Bring to a boil over medium-high heat.
3.
Reduce the heat to low. Add the cabbage and mushrooms. Season with the remaining ½ teaspoon of salt.
4.
Place the halibut on top of the vegetables. Cover the skillet, and steam for 8 to 10 minutes, or until the halibut is opaque, cooked through, and reaches an internal temperature of 145°F. Remove from the heat.
5.
Drizzle the oil over the halibut.
6.
Garnish with the scallions and lemon.
Per Serving:
Calories: 167; Total fat: 5g; Saturated fat: 1g; Protein: 23g; Total carbohydrates: 7g; Fiber: 2g; Sugar: 4g; Cholesterol: 56g
VARIATION:
Consider substituting another firm fish, such as salmon, bluefish, trout, or hake, for the halibut. If you prefer more spice, add a teaspoon of chili oil or chile pepper to the stock.