slot bet 100 Halibut with Dijon and Tomato Drizzle – Eric Theiss

Halibut with Dijon and Tomato Drizzle

Halibut with Dijon and Tomato Drizzle


4 (6-8 oz.) halibut fillets juice of half of a lemon
1 tsp. dried thyme
salt and pepper
2 cups water
2 tbsp. spicy brown mustard
1 tbsp. honey
3 tbsp. mayonnaise
2 tbsp. tomato paste
1 tsp soy sauce
juice of half of a lemon salt and pepper


  1. In a mixing bowl, combine all of the dressing ingredients. Whisk well until combined.
  2. Place the steamer tray in the Copper Chef. Add 3 cups of water. Turn the heat to high.
  3. Rub the lemon juice on all of the halibut fillets. Season equally with salt, pepper, and thyme.
  4. Using tongs, place the halibut onto the steamer tray. Cover with the lid.
  5. Lower the heat to medium-high. Keep covered and steam for about 15 minutes. Check periodically to make sure the water hasn’t boiled dry. If water gets low, just add more.
  6. Place the fish onto a platter. Drizzle the dressing onto each filet. Add salt and pepper, to taste.
  7. Serve immediately over a bed of greens.

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