1. Steamed Wild Halibut

Steamed Wild Halibut

Becky Selengut

Inspired by Good Fish by Becky Selengut.

Steamed Wild Halibut

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes


  • 2 portions Vital Choice halibut (4 to 6 ounces), thawed and patted dry
  • Vital Choice extra virgin olive oil, for wiping on steamer insert
  • Vital Choice ikura (salmon roe/caviar), for garnish
  • 2 carrots, peeled into wide, long strips
  • 4 cups spinach
  • 1 cup water
  • 1 cup sake
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon freshly grated ginger
  • Toasted sesame seeds, for garnish


  1. Lightly oil a steamer insert. Put water, sake, soy sauce, sesame oil, rice vinegar and ginger in the bottom of a steamer pot.
  2. Lay the spinach down on the insert, topped with carrots. Lay the halibut on top of the carrots.
  3. Bring the steaming liquid to a boil. Put the fish and vegetables over the boiling liquid. Put the lid on and steam on high heat for 5 minutes, or until the halibut just starts to flake when pressed firmly with your finger.
  4. Remove the insert and keep the fish and vegetables warm. Reduce the steaming liquid by half.
  5. Plate the vegetables and fish and spoon the reduced sauce on the fish. Garnish with ikura and sesame seeds.
Serves: Serves 2