Steamed Halibut with Shiitake Ginger Chef Butter
The beauty of Chef Butter is in simplicity of use. Here is an elegant dinner that takes minutes to prepare and sings with umami flavor and goodness. I use a bamboo steamer but any steamer will do. Steaming keeps the fish moist and brown rice, sautéed spinach and Shiitake Ginger Chef Butter is a perfect combination of healthy deliciousness.
Servings: 2
Ingredients
- 2 portions Alaskan Halibut, 4 to 6 ounces (almost any fish will do)
- Kosher salt and freshly ground black pepper
- 4 medallions Shiitake Ginger Chef Butter
- brown rice
- sautéed spinach
Instructions
- Prepare your steamer. In the bottom pan put about 2 inches water. Bring to a simmer. Place the steamer pan on top of the water making sure the water does not touch the bottom of the steamer. Season the fish with salt and pepper and place on the steamer. Cover and allow to steam 7 to 10 minutes depending on the thickness of the fish.
- When the fish is done, top each portions with 2 medallions of Shiitake Ginger Chef Butter, cover for about 30 seconds so the butter softens. Spoon some brown rice and sautéed spinach in a bowl and top with the fish. Enjoy
Notes
For the brown rice I follow the directions for my rice cooker. For the spinach I washed use baby spinach and sauté in quickly with olive oil and chopped shallots. (You could use Roasted Shallot Chef Butter instead of the oil and shallots.)