Steamed fish is fast, easy and delicious. It takes less than 30 minutes from refrigerator to plate and you need just two dishes to cook the fish and make the sauce in this Steamed Mahi Mahi recipe. Just as a hint of perfume adds allure to an evening out, this technique imbues beguiling aromas to seafood.
| 4, 5-ounce Mahi Mahi fillets | |
| Kosher salt | |
| 1 orange, thinly sliced | |
| 2 star anise pods | |
| 1 cup cooked butternut squash | |
| 2 tablespoons butter | |
| Fresh herbs, such as chervil, parsley or watercress |
Recipe developed by SNP Ambassador Barton Seaver
| 1. | Season fish with salt and let rest 15 minutes. Arrange orange slices in the bottom of a 10-inch pot or skillet with a tight-fitting lid. Add 1/2 cup water and star anise pots. Bring to a simmer. Place seasoned fish on top of orange slices. Cover. Steam fish until cooked through, about 7 minutes. |
| 2. | Transfer fish to a warm plate. Strain solids from steaming liquid. Combine steaming liquid, butternut squash and butter in a blender. Puree until smooth. Season. Serve butternut puree alongside steamed fish and garnish with watercress. |
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