Steamed Halibut with Lemongrass & Ginger

This recipe is a copycat of one served at Trilogy restauran in California. Adapted from "CA Wine Country Cooking Secrets." I haven't tried this yet. Recipe requires knowledge of how to use a steamer.

• Ready In: 17 mins
• Serves: 4

Ingredients

• 1  stalk lemongrass (remove tough outer husk and root end)
• 1  inch fresh ginger, peeled
• 3  cloves garlic, peeled
• 1⁄8 teaspoon cayenne pepper
• 3  teaspoons  sesame oil
• 1 1⁄2 tablespoons  rice wine vinegar
• 1  teaspoon salt
• 4  halibut fillets (or Monkfish or Salmon)

Directions

1. In a food processor, grind up the lemon grass, ginger and garlic into a paste (it will look fibrous).
2. Add remaining ingredients and spread paste on fish.
3. Place in steamer and steam until fish is just beginning to flake, about 6-7 minutes.