Steamed Halibut with Bok Choy

From: whfoods.org

Prep and Cook Time: 15 minutes
Ingredients:

4 pieces of halibut filet, or steaks, about 5-6 oz each
1 medium onion, cut in half and sliced medium thick
5 cups chopped bok choy, cut into 1/2-inch slices (remove tips of leaves and discard)
2 cups thickly sliced fresh shiitake mushrooms, 1/2-inch thick), stems removed

Dressing
1/3 cup minced scallion
3 medium cloves garlic, pressed
1 TBS finely minced fresh ginger
3 TBS fresh lemon juice
1 TBS soy sauce
1 TBS extra virgin olive oil
salt and white pepper to taste

Directions:
Slice onion, chop bok choy, and press garlic and let them sit for at least 5 minutes.
 

Mix together dressing ingredients in a bowl and set aside.
 

Add 2-inches of water to the bottom of a steamer and bring to a boil.
 

Sprinkle a little salt and white pepper over halibut before steaming. 

Layer the onion, mushrooms, and halibut (in this order) in the steamer basket. Cover, and steam for about 3 minutes. 

Add bok choy and steam for 3 more minutes
 

Serve on a platter with halibut nestled on top of vegetables and drizzle dressing over all of it. 

Serves 4
 
Serving Suggestion: Serve with Seaweed Rice

per serving:

 

Salmon with Mustard and Ginger

From the book, The World's Healthiest Foods :

Salmon with Mustard and Ginger

Prep and Cook Time: 15 minutes

Ingredients:

       8 oz salmon fillet

       2 tsp + 1 TBS lemon juice

       1 TBS extra virgin olive oil

       1 clove garlic, pressed

       1 tsp yellow or Dijon mustard

       1/2 tsp soy sauce

       2 TBS cilantro

       2 TBS grated ginger

       sea salt and pepper to taste

Directions:

1.           To Quick Broil salmon, preheat broiler and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

2.           Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)

3.           Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.

4.           Top salmon 1 TBS lemon juice and the remaining ingredients.