Sake-Steamed Halibut with

Servings: Makes 4 servings.

Ingredients

Nonstick vegetable oil spray
2 10- to 12-ounce halibut fillets (each about 1 1/2 inches thick) [2 280 g - 336 g]
4 teaspoons chopped fresh dill
1 750-ml bottle sake
3 1/2-inch-thick onion slices
2 cups thinly sliced peeled carrots [300 g]
2 garlic cloves, peeled, halved
1 teaspoon butter


Preparation

Spray steamer rack with nonstick spray. Sprinkle both sides of halibut with salt and pepper, then sprinkle top of fillets with 2 teaspoons dill; place fish on prepared steamer rack.

Combine sake and onion in large pot; bring to boil. Continue to boil 2 minutes. Add carrots and garlic to pot; return to boil. Place steamer rack with fish over liquid in pot. Cover pot tightly and steam fish until just opaque in center, about 8 minutes. Transfer fish to platter. Cut each fillet crosswise in half; cover with foil. Discard onion. Using slotted spoon, transfer carrots and garlic to small bowl; mix in butter and remaining 2 teaspoons dill. Season with salt and pepper. Spoon carrots alongside fish on platter. Boil liquid in pot until reduced to 6 tablespoons, about 3 minutes. Pour over fish and carrots.