Steamed Halibut
Serves 2
Pair with...
The first two wines from coastal regions of Italy are so perfect for seafood. They are dry, crisp refreshing wines that pair with a variety of dishes. The latter hail from France.
Viognier is was originally grown in the Rhone region but is now planted throughout the world and Vouvray is a region of the Loire Valley, where white wines are made from Chenin Blanc grapes. I listed these wines in ascending order of body, with Vouvray being the richest wine of the four. Enjoy comparing these with your summer menu.
There are many cooking methods available to the home chef, but we tend to under-use one of the quickest methods that is perhaps one of the most gentle on the ingredients. I am speaking of steaming. If you have the right equipment you can create an entire meal cooked over one single pot of boiling water in 10 minutes.
The genius of steaming is that it’s a moist and extremely hot environment that keeps ingredients from drying out and highlights the simple flavors of what you choose to cook. Vegetables and fish are the two best items to cook in this method and that is what I have highlighted below.
I used a two-tiered bamboo basket steamer set over a deep skillet with one inch of water at a boil. This allowed me to cook both the fish and carrots at the same time. I used the carrot greens and parsley stems as a bed for the fish in the basket and I added lemons, garlic and thyme. You can also use parchment paper as a place to put the fish.
Ginger and lime would be an alternative flavor combination to take the dish in an Asian-inspired direction with lemongrass, garlic and soy sauce. For the fish, I chose halibut. It is a firm white fish that holds together well and has a pleasant meatiness to it. Salmon would work as well, as would shrimp. Enjoy!
Ingredients
1 lb halibut, skinned and cut into two pieces
1/2 pound small carrots, peeled or large carrots cut into pieces
Sliced lemon
Sliced garlic
Springs of thyme
Preparation
Salt the fish on all sides.
Put the fish in the steamer basket and place thyme sprigs and a lemon slice on top of the fillets.
Put the carrots, thyme and garlic in the other basket and season with salt.
Once the water comes to a boil, placed the stacked baskets with their lid on the pot.
Cook for 8-10 minutes.
Being careful of the steam, remove the baskets and gently lift the fish and carrots to the serving plate.
Garnish with sea salt and olive oil.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!