Recipes for Steam Cooking

seafood dishes

HALIBUT WITH TOMATO

WHITE WINE COMPOTE

INGREDIENTS

2 halibut steaks, about ½ lb. (225g) each

½ cup (120ml) white wine

1 lb. (455g) cherry tomatoes, cut into halves

2 tbsp. fresh Lemon Juice

2 tbsp. nely minced Shallots

2 tbsp. chopped fresh Tarragon

2 tbsp. unsalted Butter

Kosher or sea salt

Fresh cracked black pepper

SETTINGS

STEAM, 212F

10 Minutes

Solid baking pan on Rack (Level 1)

Perforated pan on Rack (Level 3)

Combine the white wine, lemon juice, and shallots in a saucepan.

Bring to a boil and continue cooking for about 3 minutes over medium heat.

Stir in butter, tarragon and tomatoes, gently stirring until the butter is completely

melted. Cook for an additional minute, or until tomatoes are soft. Remove from

heat and season with salt and pepper.

Rinse and pat dry the halibut. Season with salt and pepper. Place on tray and

steam for 10 minutes or until cooked to your preferred doneness.

Plate halibut and pour a couple tablespoons of tomato compote over each steak.

Serves 2