Recipe by Annacia
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.
Top Review by breezermom
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.
- 12 ounces orange roughy or 12 ounces other fish fillets
- 1 small fresh basil leaf
- 1 garlic clove, minced
- 2 teaspoons shredded fresh ginger
- 1 cup thinly sliced sweet pepper
- 8 ounces asparagus spears, trimmed
Directions See How It's Made
- 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.