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Originally Posted by FarrahWaters
You might have better luck at the Asian food store for the steamer.
Seattle Ute's recipe does sound really good. If you can't find a steamer, you can bake it, wrapping it in parchment paper (found in grocery stores), or foil, I suppose.
Here's the topping.
1-inch cube fresh gingerroot, finely chopped or grated
2 cloves garlic, peeled and finely chopped or grated
2 green onions (green part only), finely chopped
Fresh chile to taste
1 cup finely chopped cilantro
2 tbsp grapeseed (or safflower) oil
Dash of toasted sesame oil
Dash of soy sauce
Dash of fish sauce
4 tsp dark maple syrup
Top the fillets, wrap it in parchment paper, and bake at 400 degrees, 25 minutes.
Also, this recipe is supposed to be for bass or tilapia, but I don't see why halibut wouldn't work. It's the easiest dish to make.
Pan-seared Tilapia with Chili-lime butter
Sprinkle w/ salt, then sear the fish fillets, top with chili-lime butter
For chile lime butter
1/2 stick (1/4 cup) unsalted butter, softened
1 tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
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Wow. I need to try these, especially the first one. I love fusion. My favorite way to eat tuna sashimi is tartar style, infused with olive and sesame oils, unleavened bread or wafers of some sort, and a variety of far eastern and mediterranean garnishes.
On my recipe, don't be afraid to use plenty of the oils, depending on how much garlic and fish your dealing with. It's good for you and the oil will melt away amid the fish meat and broth, just infusing it with richness and flavor.
Serve with a chilled Asahi or very cold dry chardonnay or champagne.