Steamed Halibut with Cumin and Avocado Recipe

Name: Steamed Halibut with Cumin and Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon cumin seeds; 1 tablespoon extra-virgin olive oil; 1 tablespoon thinly sliced shallot; 1/2 cup bottled clam juice; 2 firm, ripe avocados (9 ounces each)halved, pitted and sliced lengthwise 1/4 inch thick; 2 teaspoons fresh lemon juice; 1/2 cup cilantro leaves plus sprigs, for garnish; Salt and freshly ground pepper; Four 6-ounce halibut fillets, about 1 inch thick; 2 medium tomatoespeeled, seeded and coarsely chopped

Servings: persons

1 teaspoon cumin seeds
1 tablespoon extra-virgin olive oil
1 tablespoon thinly sliced shallot
1/2 cup bottled clam juice
2 firm, ripe avocados (9 ounces each)halved, pitted and sliced lengthwise 1/4 inch thick
2 teaspoons fresh lemon juice
1/2 cup cilantro leaves plus sprigs, for garnish
Salt and freshly ground pepper
Four 6-ounce halibut fillets, about 1 inch thick
2 medium tomatoespeeled, seeded and coarsely chopped

1
In a small skillet, toast the cumin over moderate heat until fragrant, about 30 seconds.
2
Transfer to a plate to cool.
3
Heat the olive oil in a small skillet.
4
Add the shallot and cook over moderate heat until softened, about 2 minutes.
5
Add the clam juice and simmer for 3 minutes; transfer to a blender.
6
Add an avocado half, the lemon juice and cilantro leaves and blend until smooth.
7
Scrape the sauce into a small saucepan and season with salt and pepper.
8
Season the halibut with salt and pepper and sprinkle the cumin seeds on both sides, pressing to adhere.
9
Add 3 inches of water to a steamer and bring to a boil over high heat.
10
Transfer the fish to the steamer basket, cover and cook over moderate heat for 2 minutes.
11
Uncover and spoon some of the tomatoes on top of each fillet.
12
Cover and steam until the fish is just opaque throughout, about 3 minutes more.
13
Gently reheat the avocado sauce, but do not boil.
14
Transfer the fish to plates and pour the sauce alongside.
15
Garnish with the remaining avocado slices and cilantro sprigs and serve at once.

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* 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 10 ingredients. The key ingredients include: 1 teaspoon cumin seeds, 1 tablespoon extra-virgin olive oil, 1 tablespoon thinly sliced shallot, 1/2 cup bottled clam juice, and more.

Yes, Steamed Halibut with Cumin and Avocado 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 Halibut with Cumin and Avocado

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