Steamed “East Coast” Halibut with Hot Pepper Yogurt Sauce & Cucumber Radish Salsa

The sauce is what makes this halibut come alive! Courtesy of Chef Todd English, this healthy & light dish has just the right amount of heat to tickle the senses.

Steamed “East Coast” Halibut with Hot Pepper Yogurt Sauce & Cucumber Radish Salsa

Ingredients

2 – 8 oz pieces of halibut
1 cup Yogurt
1/4 cup cucumber (diced)
¼ cup radish (julienne)
1 tbsp hot cherry pepper (minced)
1 tbsp cilantro (chopped)
2 sprigs cilantro
1 tbsp extra virgin olive oil
Salt and pepper (to taste)
1 lemon
½ bunch chopped parsley
1 tbsp peppercorns
1 tbsp star anise

Preparation

Place 2 qts water in steamer pan and add lemon, parsley, peppercorns, and star anise. Bring to a boil.
Place Halibut on steamer and steam for approx 10 minutes.
In a separate bowl combine yogurt and hot pepper. Puree.
In a separate bowl combine cucumber, radish, 2 tbsp olive oil, 1 tbsp cilantro, and salt & pepper. Toss.
To plate: Smear plate with hot pepper yogurt sauce. Place the halibut on middle of plate. Spoon salsa over top and garnish with two sprigs of cilantro.

*Recipe and image courtesy of Chef Todd English.*