Steamed Halibut Fillets with Sake-Soy Glaze

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

it was too salty and the texture was dry.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great results with this recipe. Halibut turned out perfect, moist and full of flavor.