experiencelifemag.com Print › | Back › Steamed Tilapia With Ginger, Lime and Cilantro Serves two May 2009 5 tbs. chopped fresh cilantro, divided 1/4 cup bottled clam juice 2 tbs. fresh lime juice 2 tbs. chopped green onion 1 tbs. grated peeled fresh ginger 1 tbs. soy sauce 1 tbs. Asian sesame oil 1 tsp. fish sauce (such as nam pla or nuoc nam) 4 4-to-5-ounce tilapia fillets or two 6-to-7-ounce halibut fillets Mix 3 tablespoons cilantro and next seven ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil. Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about four to five minutes for tilapia and eight minutes for halibut. Serve with sauce; garnish with remaining 2 tablespoons cilantro. Recipe excerpted from The Bon Appétit Fast Easy Fresh Cookbook: 1,200 Quick Dishes for Everynight Cooking by Barbara Fairchild (John Wiley & Sons, 2008).

Steamed Tilapia With Ginger, Lime and Cilantro

Serves two

• 5 tbs. chopped fresh cilantro, divided
• 1/4 cup bottled clam juice
• 2 tbs. fresh lime juice
• 2 tbs. chopped green onion
• 1 tbs. grated peeled fresh ginger
• 1 tbs. soy sauce
• 1 tbs. Asian sesame oil
• 1 tsp. fish sauce (such as nam pla or nuoc nam)
• 4 4-to-5-ounce tilapia fillets or two 6-to-7-ounce halibut fillets

Mix 3 tablespoons cilantro and next seven ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.

Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about four to five minutes for tilapia and eight minutes for halibut. Serve with sauce; garnish with remaining 2 tablespoons cilantro.

Recipe excerpted from The Bon Appétit Fast Easy Fresh Cookbook: 1,200 Quick Dishes for Everynight Cooking by Barbara Fairchild (John Wiley & Sons, 2008).

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