Steamed Halibut Fillets with Sake-Soy Glaze
Show: Emeril Live
Episode: Steamed Cuisine
Rate This RecipeRead users' reviews (4)
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Total Reviews: 4
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By kbscayenne
on March 03, 2013
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Very good and easy. I didn't have a steamer so I used a wire rack (for cooling cookies and a lid on top. There was a slight opening so I put foil around my pan. I also used flour with some soy and added it back to the sauce to thicken. I used the Costco Wild Caught Halibut, which was very good. I served it with hot sake, daikon, and green beans. Easy and impressive.
By pbjump23_9975739
narberth, PA
on March 16, 2008
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The glaze is a potent fluid so do not use too much on the fish. I reduced the recipe by half and that was more than enough. Steaming halibut is the way to go, however I advise leaving the sake out of the steaming fluid as this is an expensive, unnecessary step. Overall this recipe is absolutely delicious.
By chefjaspers_2285367
chicago, IL
on March 15, 2005
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it was too salty and the texture was dry.
By kpy442goforbrok...
Santa Clara, CA
on June 03, 2004
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Great results with this recipe. Halibut turned out perfect, moist and full of flavor.