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SABLEFISH
HALIBUT
MUSSELS
OPTIONAL
OYSTERS
CRAB
PRAWNS
SALMON
TUNA
URCHIN
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Thai
Steamed Halibut
Combine coconut milk with lemon
zest, green onions, ginger, half
of the cilantro, garlic, red
pepper flakes, and tumeric.
Cut halibut into 4 servings and
place in an 8 or 9 inch baking
dish. Pour coconut marinade
over fish. Cover, and refrigerate
for 1-2 hours; do not marinate
longer, as the fish will become
too soft. Line a steamer with
parchment paper and poke holes in
the paper. Combine lime juice and
fish sauce. Remove halibut
from marinade and place in
steamer set over boiling water.
Spoon half of lime juice mixture
over fish and sprinkle with
salt. Baste fish with
remaining lime juice mixture
during cooking time. Cover
the steamer and allow the fish to
cook for 12 minutes per inch of
thickness. Test fish to ensure
that it is fully cooked. Remove
halibut from steamer.
Sprinkle with salt and garnish
with cilantro and lime wedges.
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