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from "Kitchen of Light" by Andreas Viestad

This is a recipe I always return to, a very simple and tasty way to steam fish. It is great for entertaining, as you can prepare everything in advance and just reheat the butter and cook the fish à la minute. It's just as good served cold, and just as easy to make for sixteen as for four people.

When I made this dish on New Scandinavian Cooking; I baked a twenty-pound halibut in the sand, using the same cooking technique used by our ancestors many centuries ago and by New Englanders for their clambakes. While I've adapted the recipe for a home kitchen, the ingredients are the same, and the results very similar. Use a good wine, one you enjoy drinking yourself.

Serves 4
 Kitchen of Light

4 halibut steaks
Fine sea salt
1 cup plus 2 teaspoons chopped fresh parsley
1 cup chopped mixed fresh herbs, such as thyme, tarragon, mints, sweet balm, and/or rosemary
5 bay leaves, preferably fresh, finely chopped*
2 garlic cloves, chopped
1/2 cup dry white wine
8 tablespoons (1 stick) unsalted butter
1 tablespoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh tarragon
1 teaspoon finely grated lemon zest
1 to 3 teaspoons fresh lemon juice
Freshly ground black pepper

* FreshDirect Note: Since we don't currently carry fresh bay leaves, you'll find dried bay in the ingredients below.

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Rinse the fish under cold running water and pat dry with paper towels.

Rub the halibut steaks on both sides with 2 teaspoons sea salt. Combine the 1 cup parsley, the chopped mixed herbs, four-fifths of the bay leaves, and the garlic and rub onto both sides of the fish. Place the fish in a deep baking dish, cover, and refrigerate for at least 30 minutes, or up to 24 hours.
Preheat the oven to 400°F.
Pour the wine over the fish and cover the baking dish with foil. Bake for 15 to 20 minutes, until the fish is opaque throughout and comes away from the bone when tested with a knife.
Transfer the halibut to a platter and cover to keep warm. Pour the pan juices into a small saucepan and reduce over medium heat to about 1/4 cup.
Meanwhile, in another small saucepan, heat 1 tablespoon of the butter until it bubbles enthusiastically. Add the finely chopped rosemary, thyme, and the remaining bay leaves. Cook for 2 minutes. Add the rest of the butter and let it melt, then add the tarragon, the remaining 2 teaspoons parsley, and the lemon zest. Simmer for 3 to 4 minutes; do not boil. Add the lemon juice, the reduced marinade, and salt and pepper to taste. Strain the sauce and discard the herbs.
Brush off the herbs from the fish. Place a halibut steak on each plate. Pour a little rosemary-lemon butter over each halibut steak and serve.
Variation: When increasing the quantity of fish, you do not need to increase the amount of wine and herbs accordingly. Use enough herbs to cover the fish and enough wine to cover the bottom of the pan. Bake until the fish is opaque throughout and comes away from the bone when tested with a knife. If you are cooking a large halibut, you should use an instant-read thermometer; the fish is done when the interior temperature has reached 125°F.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Wild Pacific Halibut Steak
This product is currently unavailable.
  Curly Parsley - $1.29/ea Save! 2 for $2
 approx. 2oz
  Thyme - $1.99/ea Save! 2 for $3
  Varanda do Conde Vinho Verde
This product is currently unavailable.
  Rosemary - $1.99/ea
 approx. 2oz
  Organic Tarragon - $2.49/ea
 approx. 0.75oz
  Lemons - $0.89/ea Save! 5 for $4
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
  Spice Supreme Bay Leaves - $1.29/ea
  Peeled Garlic - $4.99/ea Save! 2 for $6
 approx. 8oz
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
Estimated Total:  
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