Steamed Halibut

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2009

Ingredients

  • 4 halibut fillets (each 6 oz/175 g)
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 cup sliced shiitake mushroom cap
  • 4 teaspoons light soy sauce
  • 1 sweet red pepper julienned
  • 4 slices prosciutto julienned
  • 4 slices ham julienned
  • 2 green onions julienned
  • 1 gingerroot peeled and finely julienned
  • 1/2 cup sodium-reduced chicken broth
  • 1 teaspoon cornstarch

Method

Arrange fish on heatproof plate; sprinkle with pepper.

In skillet, heat oil over medium heat; cook mushrooms and half of the soy sauce until softened, 3 minutes. Arrange over fish along with red pepper, prosciutto, green onions and ginger.

Pour enough water into wok to come 1 inch (2.5 cm) below food. Place bamboo steamer or rack in wok; bring to boil. Place plate in steamer or on rack; cover with steamer lid or top of wok and steam over medium-high heat until fish flakes easily when tested, about 12 minutes.

Transfer fish mixture to plate; pour juices into small skillet. Whisk together broth, cornstarch and remaining soy sauce; whisk into skillet and bring to boil. Cook, stirring, until thickened, 1 minute. Pour over fish.

Nutritional facts Per serving: about

  • Sodium 538 mg
  • Protein 40 g
  • Calories 299.0
  • Total fat 12 g
  • Potassium 952 mg
  • Cholesterol 62 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 83.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Halibut

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