Steamed Halibut with Lemongrass & Ginger |
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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This recipe is a copycat of one served at Trilogy restauran in California. Adapted from CA Wine Country Cooking Secrets. I haven't tried this yet. Recipe requires knowledge of how to use a steamer. Ingredients:
1 stalk lemongrass (remove tough outer husk and root end) |
1 inch fresh ginger, peeled |
3 cloves garlic, peeled |
1/8 teaspoon cayenne pepper |
3 teaspoons sesame oil |
1 1/2 tablespoons rice wine vinegar |
1 teaspoon salt |
4 halibut fillets (or monkfish or salmon) |
Directions:
1. In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous).
2. Add remaining ingredients and spread paste on fish.
3. Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.
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