Rosemary Steamed Halibut

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Are you guys ready for another rosemary recipe?  After determining rosemary goes well with citrus, I decided to try it with seafood.  I know that lemon and seafood is a match made in heaven, so why not add rosemary to the mix?  I thought it would be fun to add rosemary to the bottom of a steamer to really permeate the fish with the flavor and we happened to have bought a bamboo steamer at Cost Plus awhile ago that I’ve been itching to use!

Since I also knew I wanted a fish that could stand up to being steamed, I chose halibut.  Calling it a “study” fish doesn’t sound very appetizing but that’s how I think of it.  While it’s flaky it’s still firm.  Firm definitely sounds better than sturdy. 😉

Halibut can be pretty pricey so I will say this is probably not the meal you serve for a huge crowd.  However, it makes a lovely dinner for you and 1-3 of your closest friends.

Let’s get our steam on!

In a wok or other pan that has slanted sides, boil about 2″ of water.

While the water is heating up, line your steamer with parchment paper.  This will ensure your steamer doesn’t reek of seafood from now until eternity and will also make it easier to get the fish out.  Now lay your rosemary in the bottom.  You may need to cut the sprigs in half to get them in.

Then place the halibut fillets on top of the rosemary and drizzle each one with the olive oil.  Rub the olive oil in and sprinkle with salt.

Then fan the lemon slices on top of the fish.

Once the water is boiling, put the lid on your steamer and put the whole thing in the pan.  The slanted sides should hold the basket up so it’s not actually touching the water. You want steamed fish, not soggy fish (he he).

Let the fish steam about 12 minutes, or until it flakes and is opaque in the center.

Serve immediately with a nice salad and some roasted potatoes or veggie and garnish with a few lemon wedges on the side.

Bon appetite!