Oven-Steamed Mushroom-Scented Halibut
- Lactose free
- Low calorie
- Low carb
Use any fragrant dried mushrooms, such as shiitake, chanterelle, porcini or portobello, in this tasty yet fabulously low-fat dish. Black cod (sablefish), Atlantic cod or other thick white-fleshed fish can also be prepared in this manner. If desired, spice it up with a little extra black pepper.
Ingredients
- 1/2 oz (15 g) dried mushrooms
- 1 each stalk celery and leek
- 2 tsp (10 mL) chopped fresh thyme
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) soy sauce
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 lbs (750 g) halibut fillet or steaks
- Lemon wedges
Preparation
Soak mushrooms in 1-½ cups (375 mL) warm water until softened, about 30 minutes; drain, reserving liquid. Thinly slice mushrooms. Slice celery and white and light green parts of leek into matchstick-size strips. Set aside.
In ovenproof shallow pot with tight-fitting lid, bring mushroom liquid to boil; add celery, leek and thyme. Reduce heat and simmer for 5 minutes.
Meanwhile, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into celery mixture along with soy sauce, salt and pepper. Lay fish over celery mixture; sprinkle with mushrooms. Cover and cook in 400F (200C) oven until fish flakes easily when tested, about 18 minutes. Serve with lemon.
In ovenproof shallow pot with tight-fitting lid, bring mushroom liquid to boil; add celery, leek and thyme. Reduce heat and simmer for 5 minutes.
Meanwhile, whisk cornstarch with 1 tbsp (15 mL) cold water; whisk into celery mixture along with soy sauce, salt and pepper. Lay fish over celery mixture; sprinkle with mushrooms. Cover and cook in 400F (200C) oven until fish flakes easily when tested, about 18 minutes. Serve with lemon.
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