Halibut Steamed with Ginger, Orange, and Lime

Light cooking tip: Cook fish in citrus-flavored steam, then concentrate the liquid for a sauce; the citrus juice in the base, as well as zest added at the end, excites the palate and brings out other flavors. Also combine fresh and dry versions of an ingredient - fresh and ground ginger, for instance - to intensify the flavor.

Notes: This lively steamed fish comes from chef Jim Gallivan at Red Mountain Spa in Ivins, Utah.

Yield: Makes 4 servings

Ingredients

• 3  cups  orange juice
• 1/3  cup  lime juice
• 1  tablespoon  ground ginger
• 4  pieces (4 oz. each) boned, skinned halibut fillet
• 1  tablespoon  cornstarch
• 2  teaspoons  minced fresh ginger
• Salt
• Cayenne
• Asian chili oil (optional)
• Thin shreds lime peel (green part only)

Preparation

1. In the bottom of an 11- to 12-inch-wide steamer or in a deep 5- to 6-quart pan, combine orange juice, lime juice, and ground ginger. Set a nonstick or oiled rack at least 1 inch above surface of juice (elevate, if necessary, on the rim of a cheesecake pan or three clean, empty 2- to 3-in.-tall cans with both ends removed). Cover pan and bring juice to a boil over high heat.

2. Rinse fish. Set pieces slightly apart on rack over boiling juice; cover pan and reduce heat to medium. Steam until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 8 to 10 minutes. Lift out rack. With a wide spatula, lift fish from rack and set on a warm plate; cover to keep warm. Increase heat to high and boil pan juices, uncovered, until reduced to about 1 1/2 cups, 10 to 12 minutes.

3. In a small bowl, mix cornstarch with 3 tablespoons water. Add mixture, along with fresh ginger, to reduced pan juices; stir until boiling. Add salt and cayenne to taste.

4. Divide sauce evenly among four dinner plates. Lay a piece of fish in sauce on each plate. Garnish each portion with a few drops of chili oil and shreds of lime peel.

Nutritional Information

Calories:

226 (11% from fat)

Protein:

25g

Fat:

2.8g (sat 0.4)

Carbohydrate:

24g

Fiber:

0.4g

Sodium:

67mg

Cholesterol:

36mg