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Gallery Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce Credit: Richard Banks Recipe Summary prep: 50 mins total: 4 hrs 50 mins Servings: 4
Ingredients To Finish 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 teaspoon flaky sea salt, such as Maldon Fish 1/2 cup coarse salt 8 cups water, room temperature 4 skinless halibut fillets (4 ounces each) 1/2 lemon, thinly sliced into rounds 4 to 5 dill stems, plus 1/4 cup coarsely chopped dill fronds, for garnish Cucumber and Borage 3 tablespoons unsalted butter, divided 1 lemon cucumber, or 1/2 regular cucumber, thinly sliced into rounds (about 1 cup) Coarse salt 1 medium shallot, thinly sliced 2 cloves garlic, thinly sliced 3 large stalks borage, leaves and stalks cut into 3-inch pieces, plus flowers, for garnish 1 tablespoon fresh lemon juice Tahini Sauce 2 cloves garlic, chopped 1/4 teaspoon coarse salt 3 tablespoons tahini 2 tablespoons fresh lemon juice (from 1 lemon) 1/4 cup water
Gallery Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce Credit: Richard Banks
Recipe Summary prep: 50 mins total: 4 hrs 50 mins Servings: 4
Gallery
Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce Credit: Richard Banks
Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce
Credit: Richard Banks
Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce
Recipe Summary prep: 50 mins total: 4 hrs 50 mins Servings: 4
Recipe Summary
prep: 50 mins total: 4 hrs 50 mins
Servings: 4
prep: 50 mins
total: 4 hrs 50 mins
prep:
50 mins
total:
4 hrs 50 mins
Servings: 4
4
Ingredients
Ingredients
1 tablespoon extra-virgin olive oil, plus more for drizzling 1 teaspoon flaky sea salt, such as Maldon
1/2 cup coarse salt 8 cups water, room temperature 4 skinless halibut fillets (4 ounces each) 1/2 lemon, thinly sliced into rounds 4 to 5 dill stems, plus 1/4 cup coarsely chopped dill fronds, for garnish
3 tablespoons unsalted butter, divided 1 lemon cucumber, or 1/2 regular cucumber, thinly sliced into rounds (about 1 cup) Coarse salt 1 medium shallot, thinly sliced 2 cloves garlic, thinly sliced 3 large stalks borage, leaves and stalks cut into 3-inch pieces, plus flowers, for garnish 1 tablespoon fresh lemon juice
2 cloves garlic, chopped 1/4 teaspoon coarse salt 3 tablespoons tahini 2 tablespoons fresh lemon juice (from 1 lemon) 1/4 cup water
Directions
Fish: Combine coarse salt and water in a large bowl and whisk until salt dissolves. Place halibut in a deep nonreactive container just wide enough to hold fillets in a single layer, and add lemon and dill stems. Pour salted water over fish to completely submerge, cover container with plastic wrap, and refrigerate at least 2 hours and up to 4 hours.
Tahini sauce: Mash garlic and coarse salt into a paste with a mortar and pestle or the flat side of a knife. Transfer garlic to a medium bowl; whisk in tahini. Whisk in lemon juice, then the water, whisking until sauce is the consistency of lightly whipped cream.
Cucumber and borage: Melt 2 tablespoons butter in a medium saute pan over medium heat. Add cucumber and a pinch of coarse salt; reduce heat to medium-low. Cook, stirring occasionally, until cucumber begins to become translucent, about 10 minutes. Transfer cucumber to a bowl with a slotted spoon. Melt remaining tablespoon butter over medium-low heat, add shallot and garlic, and cook, stirring occasionally, until softened, about 5 minutes. Add borage leaves and stalks and a pinch of coarse salt. Increase heat to medium-high; cook until borage browns in places and stalks become tender, about 4 minutes. Add lemon juice, scraping up browned bits with a wooden spoon, and transfer to bowl with cucumber. Season mixture with coarse salt, gently stirring to combine, and cover to keep warm.
To finish: Remove fish from brine; discard brine. Place fillets, skinned side down, in a single layer in a steamer; top with 1 tablespoon oil and sprinkle with flaky salt. Bring 1 inch of water to a simmer in a large, shallow pot. Place steamer in pot and cover. Steam until fillets are just cooked through and opaque throughout, about 4 minutes.
Spread 1 tablespoon tahini sauce across each of 4 plates and top with fish. Divide cucumber and borage among plates, drizzle with oil and any accumulated juices, and garnish with borage flowers.
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All Reviews for Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gently Steamed Fish with Cucumber, Borage, and Tahini Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
