Steamed Fish With Thyme and Tomato Vinaigrette

Name: Steamed Fish With Thyme and Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 3 tablespoons rice vinegar; ⅓ cup olive oil; 1/2 cup diced, peeled and seeded tomatoes; 2 tablespoons finely chopped scallions; 2 tablespoons freshly grated ginger; 2 tablespoons freshly chopped coriander; 1 tablespoon light soy sauce; Pinch hot red pepper flakes, optional; Salt and freshly ground pepper to taste; 4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon); 4 sprigs fresh thyme or 1 teaspoon dried

Servings: persons

1 tablespoon Dijon mustard
3 tablespoons rice vinegar
⅓ cup olive oil
1/2 cup diced, peeled and seeded tomatoes
2 tablespoons finely chopped scallions
2 tablespoons freshly grated ginger
2 tablespoons freshly chopped coriander
1 tablespoon light soy sauce
Pinch hot red pepper flakes, optional
Salt and freshly ground pepper to taste
4 boneless, skinless fish fillets, about 6 ounces each (weakfish, red snapper, sea bass or salmon)
4 sprigs fresh thyme or 1 teaspoon dried

1
Put the mustard and vinegar into a mixing bowl, and add the oil, whisking in vigorously.
2
Stir in the remaining ingredients except the thyme and fish.
3
Keep the sauce at room temperature.
4
Pour water into the steamer.
5
Place the fillets on the steamer rack.
6
Sprinkle with salt and pepper to taste.
7
Place one sprig of fresh thyme on each fillet, and cover the steamer.
8
When the water begins to boil, steam for about 4 minutes.
9
Do not overcook.
10
Remove the thyme sprigs.
11
Serve immediately with the sauce spooned over the fillets.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon Dijon mustard, 3 tablespoons rice vinegar, ⅓ cup olive oil, 1/2 cup diced, peeled and seeded tomatoes, and more.

Yes, Steamed Fish With Thyme and Tomato Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!