Recipe: Thai Steamed Halibut

Serves 4 1 cup low-fat coconut milk

Grated zest of 1 large lemon

2 medium green onions, coarsely chopped

2 teaspoons peeled and grated fresh gingerroot

2 teaspoons chopped cilantro, divided

1 medium clove garlic, peeled and minced

¼ teaspoon red pepper flakes

¼ teaspoon ground turmeric

1 1/3 pounds halibut fillet

Parchment paper

2 tablespoons fresh lime juice

1 tablespoon fish sauce or 2 teaspoons low-sodium soy sauce

1/8 teaspoon salt

1 lime, cut into wedges

Optional: toasted or black sesame seeds

1. Combine coconut milk with lemon zest, green onions, ginger, 1 teaspoon cilantro, garlic, red pepper flakes and turmeric. Cut halibut into serving pieces and place in an 8- or-9-inch glass pan; pour coconut-milk marinade over fish. Cover and refrigerate for 1 to 2 hours; do not marinate longer as the fish will become too soft.

2. Line a bamboo steamer with parchment paper and poke holes in paper. Combine lime juice and fish sauce. Remove halibut from marinade — do not scrape off marinade — and place in steamer set over boiling water. (Discard excess marinade.) Or set a rack over the water, place fish on a heat-safe plate and set on rack not touching the water. Spoon half of lime juice mixture over fish and sprinkle with salt. Baste fish with remaining lime-juice mixture during cooking time.

3. Cover the steamer and steam 12 minutes per inch of thickness. Check for doneness. Keep water at a high boil during cooking time.

4. Remove halibut from steamer and sprinkle with remaining cilantro and sesame seeds if using. Serve with lime wedges.