Taste of the Sisterhood – Ginger Steamed Halibut
I’m no cook, but I am trying my darndest to step out of my comfort zone in the kitchen. So, this week, I went crazy and cooked fish…THAT WASN’T TILAPIA!
I KNOW!! Go me, right?
O.K. Fine. So maybe that’s not that big of a deal to some of you, but to me it’s huge. When I bought the halibut at the store, it even still had the stinkin’ skin on it.
I’m a cook who buys non-tilapia fish with the skin on. Heck ya, I am.
So. There you have it. I cook fish. And it was good.
Ginger Steamed Halibut
Ingredients
4 scallions, chopped (I just used onions)
1 (1-inch) piece peeled fresh ginger, cut into thin strips (another first for me, HOLLA!)
2 tablespoons reduced sodium soy sauce
2 teaspoons honey
4 (6-ounce) skinless (HA!) boneless halibut filets
Preparation
1. Preheat oven to 350. Spray 4 pieces of foil with non-stick cooking spray. (I just had one big piece of halibut so I only used 1 piece of foil. Der.)
2. Combine all ingredients but halibut in a small bowl. Place halibut in center of foil and top with equal parts of scallion mixture. Fold foil over the fillets and crimp edges, making a tight seal.
3. Place the wrapped fillets on a baking sheet and bake until the fil is puffy, 10-12 minutes. Serve drizzled with any remaining juice.
It actually took me longer than 12 minutes. I put the digital thermometer in after 12 minutes and it still wasn’t done, so I just kept it in until the reading was 145 degrees. DONE!
I served this up with some Israeli Couscous and Broccoli and it was a meal. Dave and I ate it right up. Jake and Emma…not so much. But they are slow to warm to new foods. They’ll eventually try it if I keep making it.
Taste of the Sisterhood is sponsored by Attune Foods!
Category: EAT IT, Main Course, Taste of the Sisterhood, Thea
