Halibut Hawaiian Style:
What's Coookin'

Aired on Superstation WGN
Saturday, May 21 and August 20, 2005
Show 213

International Chef Azim Ghahreman at the café Motif in the St. Regis Monarch Beach Resort and Spa in Dana Point, California cooks light and healthy meals with an Asian, Hawaiian and Middle Eastern flair. Today, he steams halibut Hawaiian style with cabbage, shiitake mushrooms, fresh ginger and soy sauce. Halibut is deliciously low in fat, sodium and calories and is an excellent source of protein and potassium. Shiitake mushrooms are packed with amino acids and fresh ginger relieves the effects of colds and coughs. Azim drizzles sizzling peanut and sesame oil over the halibut and garnishes it with green onion, fresh cilantro and sesame seeds. An incredibly quick, easy and enjoyable international delicacy is born!

Steamed Halibut Hawaiian Style
(Serves 1)

Ingredients:

5 oz. halibut filet, skin removed
½ oz. fresh ginger, julienned 1 inch long
1 oz. shiitake mushrooms, cut in strips
½ oz. fresh cilantro leaves
½ oz. green onion, cut on a bias
2 Tablespoons soy sauce
2 Tablespoons sesame seed oil, toasted
3 Tablespoons peanut oil
½ Teaspoon ground white pepper to taste

Preparation:

Place halibut* in a steamer basket (or fish steamer) with ground pepper, ginger and shiitake mushrooms, and steam approximately four to five minutes. Meanwhile, in heavy saucepan, heat the two oils carefully to a high smoky heat. Place steamed fish in center of serving plate with mushrooms and ginger. Drizzle soy sauce over fish and top with green onion and cilantro leaves. Carefully drizzle the hot oil over the greens (will make a sizzling noise), then gently swirl the plate to make sure the oil and soy sauce have mixed. This dish is also great when served with steamed rice. Enjoy!

* Substitute sea bass, mahi mahi or even chicken breast if desired.