Reviews (1)        Add Rating & Review             Martha Stewart Member     Rating: Unrated       08/09/2008   Tarragon was too much

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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 halibut fillets (about 1-inch-thick) Herb and Garlic Marinade Coarse salt and freshly ground pepper 3 bunches mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary Lemon wedges, for garnish

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 halibut fillets (about 1-inch-thick) Herb and Garlic Marinade Coarse salt and freshly ground pepper 3 bunches mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary Lemon wedges, for garnish

Directions

Arrange halibut in nonreactive dish with marinade; turn to coat. Season with pepper. Cover; refrigerate for 1 to 2 hours, turning fish occasionally.

Set a bamboo steamer in a large skillet filled with about 2 inches of water. Line steamer with the herbs.

Remove halibut from refrigerator; discard marinade. Season with salt and pepper. Place halibut on top of herbs. Cover, and steam over medium-high heat until halibut is just cooked through, 10 to 12 minutes. Serve with lemon wedges.

Reviews (1)

 Add Rating & Review     

   Martha Stewart Member     Rating: Unrated       08/09/2008   Tarragon was too much

Reviews (1)

Add Rating & Review

Add Rating & Review

  Martha Stewart Member     Rating: Unrated       08/09/2008   Tarragon was too much  

 Martha Stewart Member

Rating: Unrated 08/09/2008

Tarragon was too much

Rating: Unrated

All Reviews for Herb-Steamed Halibut

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Herb-Steamed Halibut

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest