Steamed Fish With Thyme and Tomato Vinaigrette Recipe

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; ⅓ cup olive oil; 2 tablespoons finely chopped scallions; 2 tablespoons freshly chopped coriander; 1 pinch hot red pepper flakes (optional); 3 tablespoons rice vinegar; ½ cup diced and peeled tomatoes; 2 tablespoons grated gingerroot; 1 tablespoon light soy sauce; salt and pepper; 4 (6 ounce) red snapper fillets or 4 (6 ounce) sea bass fillets or 4 (6 ounce) salmon fillets; 4 sprigs fresh thyme or 1 teaspoon dried thyme

Servings: persons

1 tablespoon Dijon mustard
⅓ cup olive oil
2 tablespoons finely chopped scallions
2 tablespoons freshly chopped coriander
1 pinch hot red pepper flakes (optional)
3 tablespoons rice vinegar
½ cup diced and peeled tomatoes
2 tablespoons grated gingerroot
1 tablespoon light soy sauce
salt and pepper
4 (6 ounce) red snapper fillets or 4 (6 ounce) sea bass fillets or 4 (6 ounce) salmon fillets
4 sprigs fresh thyme or 1 teaspoon dried thyme

1
SAUCE: Put the mustard and vinegar into a mixing bowl, add the oil, whisking in vigorously.
2
Stir in remaining ingredients except the thyme and fish.
3
Keep the sauce at room temperature.
4
FISH: Pour water into steamer.
5
Place the fillets on the steamer rack.
6
Sprinkle with salt and pepper to taste.
7
Place 1 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 sauce spooned over the fillets.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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, ⅓ cup olive oil, 2 tablespoons finely chopped scallions, 2 tablespoons freshly chopped coriander, 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.

Steamed Fish With Thyme and Tomato Vinaigrette

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