Sake-Steamed Halibut with Dilled Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
nonstick vegetable oil spray |
2 10- to 12-ounce halibut fillets (each about 1 1/2 inches thick) |
4 teaspoons chopped fresh dill |
1 750-ml bottle sake |
3 1/2-inch-thick onion slices |
2 cups thinly sliced peeled carrots |
2 garlic cloves, peeled, halved |
1 teaspoon butter |
Directions:
1. Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.
2. Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.
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