• 5 Ratings

Steaming fish on a bed of basil gives it a nice flavor without adding calories. If you have a large bamboo steamer or a multilayer steamer, you can multiply the recipe. (The vinaigrette makes enough for four to six servings.) Halibut also works great with this technique; just steam the fish for three minutes before adding the peas.

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Ingredients

FOR THE VINAIGRETTE (MAKES ABOUT 1/2 CUP)
FOR THE FISH AND PEAS

Directions

Instructions Checklist
  • Make the vinaigrette: Combine oil, lemon juice, sugar, and 1/2 teaspoon salt in a blender or food processor. Add chopped basil, and pulse to combine.

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  • Make the fish and peas: Bring 1 inch of water to a boil in a medium saucepan. Remove the center stem from a collapsible steamer basket (or use a bamboo steamer), and line with basil leaves. Place fish on top of basil, and season generously with salt. Set basket in saucepan. Steam, covered, for 2 minutes. Add peas, and steam, covered, until fish is opaque throughout and peas are bright green and tender, about 3 minutes more.

  • Transfer fish and peas to a plate using a spatula. Top with radish, and drizzle with some vinaigrette. Season with salt. Garnish with small basil leaves.

Cook's Notes

Vinaigrette can be refrigerated for up to 3 days. Bring to roomtemperature before using.

Reviews

5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0