Triple Pepper Steamed Halibut
Elevate your weeknight dinners with this flavorful and healthy Triple Pepper Steamed Halibut recipe! Packed with vibrant red and yellow bell peppers, a hint of heat from jalapeño, and aromatic garlic and ginger, this dish showcases the perfect balance of savory, zesty, and mildly spicy notes. The halibut fillets are steamed to tender, flaky perfection in parchment paper pouches, locking in moisture and infusing every bite with the rich umami of soy sauce and sesame oil. Quick to prepare in just 30 minutes, this recipe is ideal for health-conscious food lovers seeking a light yet satisfying meal. Garnished with fresh cilantro and a squeeze of lime, it’s a stunning dish that’s as beautiful as it is delicious. Perfect for impressing dinner guests or adding a gourmet touch to everyday meals, this gluten-free recipe is a testament to the power of simple, fresh ingredients.
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Recipe Information
Ingredients
- 4 pieces Halibut fillets
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Jalapeño pepper
- 2 cloves Garlic
- 1 inch Fresh ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Fresh cilantro
- 1 teaspoon Black pepper
- 0.5 teaspoon Salt
- 1 small Lime
- 2 cups Water
- 4 sheets Parchment paper
Instructions
Prepare the vegetables. Thinly slice the red bell pepper, yellow bell pepper, and jalapeño. Mince the garlic and grate the fresh ginger.
Preheat your steamer by bringing 2 cups of water to a boil in your steaming apparatus, whether it’s a bamboo steamer, metal steamer basket, or an electric steamer.
Lay out the 4 sheets of parchment paper. Place one halibut fillet in the center of each sheet.
Season each fillet lightly with salt and a generous pinch of black pepper. Drizzle 1/2 tablespoon of soy sauce and 1/4 teaspoon of sesame oil over each fillet.
Evenly distribute the sliced bell peppers, jalapeño, minced garlic, and grated ginger over the top of each halibut fillet.
Carefully fold the parchment sheets into pouches by bringing the edges together and crimping them tightly to seal. Ensure the pouches are securely closed to keep steam inside during cooking.
Place the sealed pouches in the steamer, ensuring they don’t overlap too much. Steam for 12–15 minutes, or until the halibut is opaque and flakes easily with a fork.
While the fish is steaming, chop the fresh cilantro and cut the lime into wedges.
After the halibut is done, carefully open each parchment pouch (be cautious of the hot steam) and transfer the contents to serving plates.
Garnish with fresh cilantro and serve with lime wedges on the side. Enjoy your Triple Pepper Steamed Halibut!
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 25.5 mcg | 128% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
