Serves 4
290 min
Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce
Recipe GLPRb625bc6cb6cca9
Delicate halibut fillets are gently steamed in a salt-infused water bath, then served alongside tender cucumber and borage with a silky tahini-lemon sauce. Fresh dill and borage flowers add brightness and visual appeal to this elegant Mediterranean-inspired dish.
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Ingredients
1 tablespoon extra-virgin olive oil, plus more for drizzling
½ cup coarse salt
8 cups room-temperature water
4 skinless halibut fillets, 4 ounces each
½ lemon, thinly sliced into rounds
4 to 5 fresh dill stems
3 tablespoons unsalted butter, divided
1 lemon cucumber or ½ regular cucumber, thinly sliced into rounds (about 1 cup)
1 medium shallot, thinly sliced
2 cloves garlic, thinly sliced
3 large stalks fresh borage, leaves and stalks cut into 3-inch pieces
1 tablespoon fresh lemon juice
2 cloves garlic, chopped
¼ teaspoon coarse salt
3 tablespoons tahini
2 tablespoons fresh lemon juice
¼ cup water
¼ cup coarsely chopped fresh dill fronds, for garnish
Borage flowers, for garnish
Directions
In a large pot, combine the coarse salt and room-temperature water, stirring until the salt is fully dissolved. Set the brine aside to infuse for at least 4 hours, or prepare ahead and chill until ready to use.
About 30 minutes before serving, bring the salt brine to a gentle simmer over medium heat. Prepare a steaming basket or steamer insert that fits inside the pot.
Arrange the halibut fillets in the steaming basket, spacing them evenly. Lay the sliced lemon rounds and dill stems on and around the fish. Cover the pot and steam gently over the simmering brine until the halibut reaches an internal temperature of 145°F and flakes easily when tested, approximately 8 to 10 minutes.
While the fish steams, prepare the sauce. In a small bowl, combine the chopped garlic and ¼ teaspoon coarse salt. Mash into a paste using the back of a spoon or fork.
Add the tahini to the garlic paste and stir well to combine. Whisk in 2 tablespoons fresh lemon juice and ¼ cup water until smooth and well blended. Set the sauce aside.
In a skillet, melt 1½ tablespoons of butter over medium-low heat. Add the sliced shallot and cook gently, stirring occasionally, until softened and translucent, about 3 to 4 minutes.
Add the thinly sliced garlic to the shallots and cook for another minute, stirring frequently, until fragrant.
Add the sliced cucumber to the skillet and cook for 2 minutes, gently tossing to coat with the butter and warm through.
Add the borage pieces to the cucumber mixture. Drizzle with 1 tablespoon fresh lemon juice and cook for another 2 minutes, stirring gently, until the borage wilts slightly.
Remove the skillet from heat and stir in the remaining 1½ tablespoons of butter until melted and incorporated. Season lightly with salt to taste.
Remove the steamed fish and vegetables from the pot and divide among four serving plates. Spoon the warm cucumber and borage mixture alongside or over the fish.
Drizzle the tahini sauce around each plate. Garnish with fresh dill fronds and borage flowers. Finish with a light drizzle of extra-virgin olive oil and serve immediately.
