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

  1. 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.
  2. Add the quartered egg and process briefly until coarsely blended.
  3. 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.
  4. 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