Wok Steamed Halibut Steaks
|Fish steaks||4 (Preferably Halibut Or Grouper, About 1-1/2 Inches Thick)|
|Freshly ground pepper||To Taste|
|Loosely packed fresh parsley leaves||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm)|
|Drained capers||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
Herb Sauce: By hand or in food processor, chop parsley, garlic and capers very finely; add salt.
If chopping by hand, transfer to mortar and crush with pestle.
Gradually add oil, then lemon juice to make spoonable sauce.
If making in advance, cover with thin layer of oil and refrigerate.
Whisk together before serving over fish.
In wok, pour boiling water to depth of 2 inches (5 cm); set over' high heat.
Rub fish with salt and pepper to taste; set in metal basket or bamboo steamer over wok.
Cover and steam until fish flakes and is opaque, 10 to 15 minutes.
Remove fish from wok and serve with sauce to pour over.