In this case do not add ginger to the parsnip purée since the halibut steamed with rosemary will have its own flavoring.
- 2 pounds boneless halibut fillet or steaks, at least 1 1/2 inches thick
- 4 cabbage leaves, preferably Savoy
- 2 large rosemary sprigs
- 1 lemon, halved
- 2 teaspoons salt
- 1 teaspoon cracked pink peppercorns
- ½ teaspoon cracked white peppercorns
- ¼ cup extra-virgin olive oil
- Parsnip purée, warm
- Cut the halibut into four equal pieces. In a wok or 8-quart stockpot bring water to a boil and boil cabbage leaves until soft and pliable, about 3 minutes. Carefully remove with tongs to a colander and refresh under cold water.
- Add 1 rosemary sprig, half a lemon and 1 teaspoon salt to the still boiling cabbage-cooking water and place a bamboo or other steamer basket on top. Finely chop the leaves from the remaining rosemary sprig and mix with the remaining 1 teaspoon salt and the cracked pink and white peppercorns in a custard cup. Sprinkle the cabbage leaves with some of the rosemary mixture and place 1 piece of halibut on each leaf. Brush the fish pieces with half of the olive oil and sprinkle with the remaining rosemary mixture.
- Place the cabbage leaves and fish in the steamer basket. Cover and steam until the halibut is cooked though, 6 or 7 minutes. Serve the halibut on the cabbage leaves and drizzle sparingly with the juice from the remaining lemon half and the remaining olive oil. Serve with parsnip purée made without ginger.