Steamed Halibut & Sauce Grenobloise
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A Masterclass in Simplicity
Recipe Notes
Enjoy simple elegance with this steamed halibut & sauce grenobloise recipe. We've topped it with a zesty kumquat-caper sauce and crunchy croutons for a perfectly balanced meal you'll love making at home. Bright, fresh, and truly delicious for any family dinner.
Ingredients
• 2 (6-ounce) portions halibut fillet
• 1 pound Bloomsdale spinach, washed
• 4 kumquats, sliced into rings, seeds removed
• 1 tablespoon capers in brine
• 4 tablespoons unsalted butter
• 2 lemons
• 1 cup chicken stock
• 1 cup cucumber, peeled, seeded, and diced
• 1 cup bread, cut into 1-inch cubes (for croutons)
• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons flat-leaf parsley, chopped
• 1–2 cabbage outer leaves
• 2 cups white wine
• 3 cups water
• 1 lemon, halved
• 4 lemon leaves
• 1 tablespoon peppercorns
• 4 thyme branches
• 2 tarragon stems
Instructions
• Make the steaming liquid by placing the aromatics in the pan, then add the water and wine, and squeeze the lemons into the pot. Place the lemon halves in the pan cut-side down and press them so they stay flat to support the resting rack. Cover and bring to a gentle simmer over low heat to build flavor.
• Season the halibut with kosher salt and extra-virgin olive oil. Place each fillet on top of a flat cabbage leaf (use one leaf per fillet if needed). The cabbage will prevent the fish from sticking.
• To toast the croutons, melt the butter with the extra-virgin olive oil in a sauté pan over medium-high heat. Add the bread cubes and toast until golden brown, then season with salt and black pepper. Set aside on a tray until ready to plate.
• Place the seasoned halibut fillets, with the cabbage underneath, onto the resting rack in the steaming pan. Cover and steam until just cooked through, about 5 minutes.
• While the fish steams, wilt the spinach gently over medium heat with a small knob of butter for about 1 minute. Do not overcook; it will continue to cook when the hot fish and sauce are added.
• Have all your sauce ingredients ready. Place a small sauté pan over medium-high heat and brown the butter. Reduce the heat to medium, then add the capers and kumquat rings. Deglaze with lemon juice, then add the chicken stock and swirl to emulsify. Stir in the diced cucumber and chopped parsley, and season with salt and black pepper.
• To plate, place the wilted spinach in the center of each plate. Top with the steamed halibut, spoon the warm sauce Grenobloise over the fish, and finish with the croutons. Serve immediately.