Ingredients
- ½ cup coarsely chopped scallions including greens
- 1 tablespoon grated ginger
- 3 tablespoons coarsely chopped parsley
- 1 teaspoon minced garlic
- 6 tablespoons olive oil
- 1 tablespoon wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons Dijon-style mustard
- Salt and freshly ground pepper to taste
- 1 hard-cooked egg quartered
- 4 boneless skinless halibut or salmon fillets, about 6 ounces each
- 4 slices lemon
- Nutritional Information
Nutritional analysis per serving (4 servings)
363 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 33 grams protein; 129 milligrams cholesterol; 228 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine the scallions, ginger, parsley, garlic, oil, vinegar, lemon juice, mustard, salt and pepper to taste in a food processor or blender. Blend until the herbs are finely chopped. But the ingredients should retain some texture.
- Add the quartered egg and process briefly until coarsely blended.
- Pour water into the bottom of a steamer. Season the fillets with salt and coarsely ground pepper. Place them on a steamer rack. Lay one lemon slice over each fillet. Cover, bring the water to a boil and steam for 3 to 4 minutes. Do not overcook.
- Transfer the fish fillets to a serving plate and place some sauce over them. The dish can be served cold or at room temperature. Serve over a bed of sauteed spinach leaves.
15 minutes
Dining and Cooking