Indulge in the delicate flavors of the sea with this elegant steamed halibut, served with a lush creamy dill sauce. Perfect for a light dinner, this dish pairs the gentle, flaky texture of the halibut with the fresh zing of dill.
30 minutes
Indulge in the delicate flavors of the sea with this elegant steamed halibut, served with a lush creamy dill sauce. Perfect for a light dinner, this dish pairs the gentle, flaky texture of the halibut with the fresh zing of dill.
1. Season the Fish
Season the halibut fillets liberally with salt on both sides at least 10 minutes before cooking to enhance the flavor and texture. Fill your steamer with water and bring it to a boil. If you don’t have a steamer, you can improvise one by placing a metal colander over a pot of boiling water and covering it with a lid.
2. Make the Sauce
While the fish is steaming, prepare the sauce. In a bowl, whisk together crème fraîche, lemon juice, and Dijon mustard until smooth. Mix in the minced garlic and finely chopped dill. Drizzle in the olive oil while continuing to whisk, creating a light emulsion.
3. Steam the Fish
Place the seasoned halibut fillets in the steamer basket. Cover and steam for 8-10 minutes, or until the fish flakes easily when tested with a fork. The exact time will depend on the thickness of the fillets.
4. Serve
Season the creamy dill sauce with salt and freshly ground black pepper to taste. Plate the steamed halibut and generously spoon over the sauce. Garnish with extra dill if desired and serve immediately.
Use a bamboo steamer or a steamer insert at a gentle simmer. Steam until an internal temperature of 140°F (60°C) is reached for perfect doneness.
Look for halibut with a glistening appearance, firm texture, and fresh smell. Source from a reputable fishmonger and ask for a center-cut piece for even cooking.
Prepare the sauce before the fish finishes steaming and serve immediately to maintain texture and warmth.
Pat the halibut dry, allow it to come to room temperature for about 15 minutes before steaming, and season lightly with salt and white pepper.
Accompany the dish with a crisp, unoaked Chardonnay or a dry Riesling to complement the richness of the sauce and the mild flavor of the halibut.
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