Steamed Fish & Vegetables
Yield
4 servingsPrep
20 minCook
25 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar snap peas
blanched |
*
|
| 2 | each |
halibut
boneless |
*
|
| 4 | small |
tomatoes
ripe |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar snap peas
blanched |
*
|
| 2 | each |
halibut
boneless |
*
|
| 4 | small |
tomatoes
ripe |
|
Directions
Tear off 2 large pieces of plastic wrap (the type which is designed to use in the microwave oven); each one should be large enough to enclose the fish and vegetables in a single layer.
Rub lemon juice on both sides of halibut.
Layer half cup of snow peas on bottom of plastic wrap and drizzle with a teaspoon of olive oil.
Place fish over that and bring up plastic wrap to totally enclose the fish.
Set a cake rack over simmering water in a deep skillet.
Turn fish packages upside down so snow peas are on top.
Layer them on the cake rack and cover with a round bowl or cover to entrap steam.
Cook for 5 minutes or until fish and vegetables are cooked through.
While fish is steaming, remove tomato seeds with a spoon and cut them into a fine dice; toss with dice with a bit of olive oil, salt and pepper and spoon the tomatoes on dinner plates.
Pose fish and vegetables over tomatoes and drizzle juices over the top; season with salt and pepper and garnish top with basil.
