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    Steamed Halibut a la Sicilienne

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    Steamed Halibut a la Sicilienne

    Use halibut fillets or steaks in this Mediterranean flavoured dish

    • Preparation time: 30 minutes
    • Cooking time: 10 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6


    • 200ml white wine vinegar
    • 200g caster sugar
    • 95g capers, rinsed and drained
    • 150g pitted black olives, halved
    • 1 punnet salad cress
    • 6 fillets or steaks of halibut, about 250g each, skin on
    • 3 unwaxed lemons
    • 150ml olive oil


    1. Season the halibut fillets and set aside
    2. Use a vegetable peeler to remove the zest from the lemons. Bring a small pan of water to the boil, plunge the zest into the water for 40 seconds, then remove; bring the water back to the boil and repeat twice more. Allow to cool, then scrape off any remaining pith and cut into thin strips. Put into the oil to steep.
    3. Trim the pith from the lemons. Segment the flesh and discard the membrane. Chop the flesh into small pieces.
    4. Heat the vinegar and sugar in a small pan, stirring, until the sugar dissolves. Take off the heat; add half the drained lemon zest (retain the olive oil for later) and leave to soak until required. (Keep the remaining lemon zest in a little oil in the fridge to perk up other fish dishes.)
    5. Strain the lemon zest and combine with the lemon flesh, capers and olives.
    6. Steam the fish till opaque, 6–9 minutes.
    7. Heat the olive oil gently. Serve the halibut on warmed plates; spoon over the warm olive oil, the caper, lemon and olive dressing and sprinkle with cress.

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    Drinks recommendation

    Malvira Roero Arneis 2008, Piedmont, Italy. Bin 92826.


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