Halibut Steamed in Grape Leaves
Packaged in briny grape leaves and steamed to moist perfection, halibut is delicately perfumed with fresh herbs and lemon. However, virtually any firm white-fleshed fish steams beautifully in grape leaves. Grape leaves are only commercially available canned in a very salty brine. Be sure to rinse them before wrapping the fish.
- Servings: 4
Source: Martha Stewart Living, December 2001
- 12 grape leaves, rinsed in water
- 1/2 cup coarsely chopped fresh mint
- 1 tablespoon freshly chopped oregano
- 1 pound halibut, cut in 4 pieces
- Kosher salt and freshly ground black pepper
- 1 lemon, very thinly sliced
Lay 3 grape leaves on the counter with the stem ends intersecting to form a triangle. Sprinkle one quarter of the mint and one quarter of the oregano in the middle of the triangle. Season the fish with salt and pepper and lay on top of the herbs. Lay 2 lemon slices on top of the fish and fold the grape leaves as you would an envelope. Repeat with the remaining fish.
Set the fish in the steamer basket and steam 5 to 7 minutes, until the fish is firm to the touch.