Bay-steamed halibut with lemon oil
Trendy chefs are using the cooking technique of this recipe-gently cooking fish (or meat) with its seasoning in a tightly sealed wrapper. The flavors fuse together in a unique way and the fish cooks in its own juices. Be careful not to marinate the fish too long or it will taste “perfume-y.” Bay leaves impart great flavor, but avoid eating them because the leaf or its stem could get stuck in your throat.
Serves 4
4 halibut steaks (8 ounces each)
16 whole bay leaves
8 teaspoons lemon-flavored olive oil
- Place each piece of fish on a large square of plastic wrap and season with salt and freshly ground black pepper. Place 4 bay leaves side by side to cover one side of each steak and drizzle with 1 teaspoon of the oil. Tightly wrap the fish in plastic wrap and place it in the refrigerator for 3 to 4 hours, but no longer.
- Fill a large pot with a tightly fitting lid and a steamer basket halfway with water and bring it to boil. Place the wrapped fish in the steamer basket in the pot and cover tightly. Steam the fish until cooked through, 10 to 12 minutes, depending on the thickness of the fish.
- Meanwhile, in a small bowl, mix together the remaining oil with a pinch of coarse salt.
- Carefully remove the fish from the steamer and unwrap the packets. Discard the bay leaves and serve the fish immediately, drizzled with juices from packet and the remaining oil.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
http://www.hoffmancenter.com/page.cfm/661
