Prep 10 mins
Cook 6 mins
Steaming is a very healthy way to cook fish. The method retains ingredients' nutrients, and calories from fat are minimal since there's no need to use oil.
- Make bias cuts about 3/4-inch apart into the fish fillets (Do not cut completely through fish).
- Tuck 1 or 2 whole basil leaves into each cut.
- Rub fillets with garlic and ginger.
- Place peppers and asparagus in a steamer basket.
- Top with fish.
- Place basket into a large, deep saucepan or wok in which 1-inch of water is boiling. Cover; steam 6 to 8 minutes or until fish just flakes easily when tested with a fork. Makes 2 servings.
I used a beautiful amberjack fillet that was about an inch 1/4" thick. I followed other reviewer's advice and added some coarsely ground sea salt and black pepper to the fish and the veggies. I used a mix of red and yellow peppers, and they were just beautiful against the vibrant green of the asparagus. I cut my basil into thin strips and tucked them into the small cuts instead of leaving the basil leaf whole. The ginger, garlic and basil made for a very flavorful piece of fish! Everything was done at the same time and made for a wonderfully healthy dinner last night! Thanks for sharing! Made for PRMR tag game.
this was great -- made as directed, except I skipped the peppers. Used with sliced tomatoes for a very low cal/low fat and filling dinner. Thanks for sharing!
Oh, I loved this! The fish was cooked just perfectly at 7 minutes--I usually accidentally overcook fish so this was a delight. I agree that it needed some salt...I even sprinkled coarse kosher salt over it before cooking and still sprinkled more on at the table. I used a chinese bamboo steamer and it worked great! I'm sure it would be great with all kinds of vegetables. Thanks for posting :). Made for PRMR Spring 2008.